25-Min Rajma Masala with Rice & Chutney
Spiced kidney bean curry that tastes like hours of simmering but cooks in 20 minutes. Served with steamed basmati, raw onion, lime, and bright green chutney for the full Punjabi plate.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 cans (15 oz each) canned kidney beans (drained and rinsed)
- 2 tbsp tomato paste
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ medium red onion (thinly sliced, for serving)
- ½ cup fresh cilantro (chopped, for green chutney)
- 1.5 cups cooked basmati rice
- 2 limes lime wedges
Instructions
- 1
Heat 2 tbsp oil in a skillet over medium. Add ginger-garlic paste and cook 30 seconds until fragrant.
- 2
Stir in tomato paste, garam masala, and cumin. Cook 1 minute, stirring constantly to deepen the spices.
- 3
Add kidney beans and 0.5 cup water. Simmer 8 minutes, stirring occasionally, until sauce thickens and beans soften.
- 4
Make quick chutney: blend cilantro, 0.25 cup water, 0.5 tsp salt, and a pinch of sugar in a blender until smooth.
- 5
Spoon rajma into a bowl alongside warm basmati rice. Top with sliced onion.
- 6
Serve with green chutney on the side and lime wedges to squeeze over everything.
Tools you’ll need
- 12-inch skillet
- blender or food processor
- wooden spoon
- bowl
- cutting board and knife
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