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Kidney Bean Curry (Rajma Chawal)

My Indian kidney bean curry, or rajma chawal, is made with red beans in a curry paste tomato sauce. Serve over rice for a comforting meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: main dishes
Cuisine: Indian
Servings: 4
Author: Kevin

Ingredients

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 1/2 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

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