Rajma + Roti (a classic combo). Here’s how to make both from scratch 👇
🧾 Ingredients
- 1 cup Rajma (kidney beans, soaked overnight)
- 3 tbsp oil
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
👩🍳 Instructions
1. Cook rajma
- Pressure cook soaked beans with salt and water for 20–25 minutes until soft
2. Make masala
- Heat oil, sauté onion until golden
- Add ginger-garlic, cook briefly
- Add tomato puree + spices
- Cook until oil separates
3. Combine
- Add cooked rajma with some cooking water
- Simmer 15–20 minutes until thick and flavorful
4. Finish
- Add garam masala
- Garnish with coriander
🫓 Roti (Flatbread)
🧾 Ingredients
- 2 cups wheat flour
- Water (to knead)
- Pinch of salt (optional)
👩🍳 Instructions
1. Make dough
- Mix flour + water
- Knead into soft dough
- Rest 15–20 minutes
2. Roll & cook
- Roll into thin circles
- Cook on hot pan until puffed and lightly browned
🍽️ Result
A comforting plate of Rajma chawal (or rajma with roti) — rich, hearty beans with soft, warm flatbread.
⭐ Tips
- Overnight soaking = softer rajma
- Slow simmering improves taste
- Add a little butter at the end for richness
If you want, I can also:
- make dhaba-style rajma (extra rich)
- quick version using canned beans
- or perfect soft roti technique 🫓
