Naan Sense Grocery
This is a steady, comforting rajma plate built from pantry-friendly helpers and a little patience. The chitra rajma cooks until creamy inside, then simmers with tomato chutney, ginger garlic paste, fried onion, cashew pieces, ghee, and garam masala until the gravy turns thick and glossy. Aged basmati rice keeps the meal fragrant and light, so each spoonful has soft beans, mellow richness, and a gentle warmth. Keep the heat moderate once the masala comes together — slow bubbling gives the best texture and keeps the cashew pieces from catching at the bottom. It is simple food, but it rewards you for not rushing.
What you’ll need
Ingredient links lead to real products in the Naan Sense Grocery store. Availability and prices may change.
- 1 cup chitra rajma chitra rajmaShop Mani's Chitra Rajma -4lbs
- 1 1/2 cups aged basmati rice aged basmati riceShop Laxmi Aged Basmati Rice 10lb
- 3/4 cup tomato chutney tomato chutneyShop Pure Indian Foods – Tomato Chutney, Certified Organic – 8.8 oz
- 1/3 cup cashew pieces cashew piecesShop Laxmi Cashew Pieces 400 GM
- 1 1/2 teaspoons garam masala garam masalaShop Laxmi Garam Masala 200 Gm
- 2 tablespoons ginger garlic paste ginger garlic pasteShop Ginger Garlic Paste 26 Oz – Laxmi
- 1/2 cup fried onion fried onionShop Mani's Fried Onion White 14oz
- 3 tablespoons ghee gheeShop Nanak Desi Ghee 400 Gm
- 1 1/2 teaspoons salt, plus more if needed saltPantry basic
- 7 cups water, divided waterPantry basic
Let’s cook
- Rinse the chitra rajma well, then soak it in plenty of water for 8 hours or overnight. Drain before cooking.
- Put the soaked chitra rajma in a deep pot with 4 cups water and 1/2 teaspoon salt. Bring to a full boil, then lower to a steady simmer and cook for 60 to 75 minutes, until the beans are completely tender and creamy when pressed.
- While the chitra rajma cooks, rinse the aged basmati rice until the water runs mostly clear. Soak it for 20 minutes, then drain.
- In a wide pan, warm the ghee over medium heat. Stir in the ginger garlic paste and cook for about 1 minute, just until it smells rounded and no longer raw.
- Add the tomato chutney, fried onion, cashew pieces, garam masala, and remaining salt. Cook for 5 to 7 minutes, stirring often, until the masala looks glossy and thick.
- Add the cooked chitra rajma along with about 1 cup of its cooking water. Simmer for 15 to 20 minutes, stirring now and then, until the gravy coats the beans. Add a little more water if it gets too thick.
- For the aged basmati rice, bring 2 cups water to a boil in a separate pot. Add the drained aged basmati rice, cover, and cook on low for 12 minutes. Turn off the heat and rest, covered, for 10 minutes.
- Fluff the aged basmati rice gently. Taste the rajma cashew masala for salt, then serve hot with the rice.
Mash a few cooked beans into the gravy for a thicker, softer finish.