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Rajma Chawal (Bean Curry with Rice)

Rajma chawal is a popular Indian masala curry made with kidney beans and served with rice. Make this rajma recipe in just 40 minutes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Calories: 398kcal
Author: Kevin

Ingredients

  • 1 large white onion quartered
  • 3 serrano chiles quartered
  • cup water
  • 3 tablespoon ghee
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic minced
  • 8 oz tomato passata or tomato sauce
  • 1 teaspoon garam masala seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon fenugreek leaves
  • 28 oz red kidney beans (See Note 1)
  • ½ teaspoon kosher salt
  • cilantro chopped (for garnish)

Instructions

  • Puree the onion, chili and water in a blender until a loose paste is formed.
  • In a dutch oven over medium heat, melt the ghee and pour in the onion puree. Bring to a boil, turn heat to low and simmer for 15-18 minutes, or until it turns a dark golden brown and thickens to a paste, stirring often.
  • Turn the heat to medium and add the ginger and garlic, stirring to cook for 2 minutes.
  • Add the tomato passata, garam masala, cumin and fenugreek leaves. Stir in the beans and the liquid, season with salt and bring to a boil. Turn heat to low and simmer 10 minutes.
  • Serve with chopped cilantro on top. I like this with warm naan and steamed rice.

Notes

  1. I use canned kidney beans and their liquid. If you want to make beans from scratch, use 3 ½ cups dried, soaked and cooked kidney beans along with 1 cup of cooking liquid.
 
  1. This recipe was previously published on my other food site, Kevin Is Cooking, as Red Kidney Bean Curry with Lamb, dated March 2014. I have since updated the cooking technique and omitted ground lamb from the recipe.

Nutrition

Sodium: 316mg | Calcium: 84mg | Vitamin C: 14mg | Vitamin A: 339IU | Sugar: 5g | Fiber: 17g | Potassium: 1134mg | Cholesterol: 29mg | Calories: 398kcal | Saturated Fat: 7g | Fat: 13g | Protein: 19g | Carbohydrates: 55g | Iron: 7mg