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

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
Gluten-free
Vegan

Method

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Red Kidney Beans

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