Rajma Chawal (Kidney beans curry with rice)


  • Kidney beans (350 gms / 12 oz)
  • Onions (Sliced 3-4 medium sized)
  • Ginger-garlic paste (2 tbsp)
  • Tomato puree (4-5 medium sized)
  • Turmeric powder (1/4 tsp)
  • Coriander powder (1 tbsp)
  • Red chili powder (1 tbsp)
  • Garam Masala (1 tsp)
  • Kasuri Methi (1 tsp)
  • Fresh coriander (chopped 2-3 tsp)


  • If you’re using the dried Kidney beans; thoroughly rinse it 4-5 times and soak it in water overnight for minimum of 6 hours. Drain the water and then put the kidney beans into a pressure cooker and cover it with water at least 2 inches over the beans and add salt to taste. Cook it on medium heat for 3 whistles. However, if you’re using the canned beans you can skip this step and and use the beans as is after draining out the water from the can as much as possible.
  • In a pan add some oil and add onions and cook it till golden brown and drain any excess oil and set it aside on a paper towel.
  • Once the onions have cooled down, put it into a food processor and add some water to it and grind it to a fine paste.
  • In the same pan, add ginger-garlic paste and the tomato puree and some salt and cook for 5-6 minutes.
  • Add the powdered spices (turmeric, coriander, red chili) and cook it for a minute and then add the onion paste and cook for a good 15-20 minutes.
  • Add the boiled kidney beans/ the canned bean, mix and cook for another 15-20 minutes.
  • Add the garam masala, kasuri methi, salt to taste and the fresh coriander.
  • Serve it with rice.


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