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: A handful of fresh coriander leaves, chopped, to garnish; 1 x 400 g tin of chopped tomatoes, blended; 1 tbsp ginger paste; 1 tsp turmeric; 1 tsp garam masala; 200 g dried red kidney beans soaked overnight and drained, or 2 x 400 g tins of red kidney beans; 1 tsp kasoori methi (dried fenugreek leaves); 1-2 bay leaves; 4 tbsp vegetable oil, for cooking; 1.25 L water, to cook the dried red kidney beans (if using); 1 large onion, finely chopped or grated; 2-3 green chillies (optional); 1 tsp ground coriander; 1 tsp ground cumin; 1 tbsp garlic paste; 4-5 green cardamom pods

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