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Rajma Chawal (Red Kidney Bean Curry with Rice)

Author: Pavani
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Prep Time: 30 mins
Cook Time: 1 hr
Course: Main Course
Cuisine: punjabi
Servings: 4 Servings


  • 1 15 oz. Red Kidney Beans, rinsed and drained (or about 2 cups of cooked red kidney beans)
  • 2 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Small Onion, finely chopped
  • 1 tsp Ginger+garlic paste
  • 2 tbsp Tomato paste, or use ½cup chopped tomatoes
  • 1 tsp Red Chili powder
  • ½ tsp Ground Coriander
  • ½ tsp Ground Cumin
  • ½ tsp Aamchur powder
  • 2 tbsp Cilantro, chopped
  • To taste Salt
  • 4 cups Cooked Rice


  • If you are using dry beans, then soak them overnight or at least 8~9 hours. Pressure cook them or boil them until tender. Drain and keep them ready.
  • Heat 2tbsp oil in a pan, add the cumin seeds and once they start to splutter, add the onions and cook till translucent and slightly turning brown around the edges.
  • Add ginger+garlic paste and cook for 1 minute stirring constantly.
  • Next add tomato paste along with ½ cup water and the dry masala powders (coriander, cumin, aamchur & red chili powder). Mix well, cover and cook till the oil leaves the side, about 5~6 minutes.
  • Add the kidney beans along with salt and ½cup more water. Bring to a boil, then lower the heat and simmer covered for 10~12 minutes or until the curry thicken slightly. Mash the beans to thicken the curry further.
  • Garnish with chopped cilantro and serve over steamed rice.
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