My Mother’s Rajma

Name: My Mother’s Rajma
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp garam masala; A handful of fresh coriander leaves, chopped, to garnish; 1 tsp kasoori methi (dried fenugreek leaves); 1 tsp turmeric; 1 tsp ground cumin; 1 x 400 g tin of chopped tomatoes, blended; 1 tsp ground coriander; 2-3 green chillies (optional); 1 tbsp garlic paste; 1 tbsp ginger paste; 1 large onion, finely chopped or grated; 4-5 green cardamom pods; 4 tbsp vegetable oil, for cooking; 1-2 bay leaves; 1.25 L water, to cook the dried red kidney beans (if using); 200 g dried red kidney beans soaked overnight and drained, or 2 x 400 g tins of red kidney beans

Red Kidney Bean Curry

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

Rajma Chawal is a classic North Indian dish featuring red kidney bean curry served with steamed rice. This iconic meal is a staple in many North Indian households, known for its rich flavours and comforting appeal.

‘Rajma’ is derived from the Hindi word for kidney beans and ‘chawal’ is the Hindi word for rice. The kidney beans are cooked in a gravy of onions, ginger, garlic, and tomatoes infused with spices. It is creamy, rich, aromatic, and delicious.

For many people, inclu

Ingredients

Asia
India
Stew
Vegan
Gluten-free

Ingredients

Method