25-Min Rajma Masala with Rice & Lime
Spiced kidney bean curry plated with basmati rice, raw red onions, lime, and fresh green chutney—a Punjabi weeknight dinner that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 1 can (15 oz), drained canned kidney beans (or 1.5 cups cooked)
- 1 medium onion, diced
- 2 tbsp ginger-garlic paste
- 1 medium tomato, diced
- 1 tsp garam masala
- ½ tsp ground cumin
- 1.5 cups basmati rice, cooked
- ½ medium red onion, sliced thin
- 1 whole lime
- ½ cup packed fresh cilantro (or mint) for chutney
Instructions
- 1
Heat oil in a skillet over medium. Add diced onion and cook, stirring, until edges soften, about 2 minutes.
- 2
Stir in ginger-garlic paste, then diced tomato. Cook until tomato breaks down, roughly 3 minutes.
- 3
Add garam masala and cumin, stir 30 seconds until fragrant.
- 4
Add drained kidney beans and 0.5 cup water. Simmer 5 minutes, stirring occasionally, until sauce thickens slightly.
- 5
Pulse cilantro with 2 tbsp water, 1 pinch salt, and minced garlic until a rough paste forms; set aside as green chutney.
- 6
Divide cooked rice between two bowls. Top with rajma, then sliced red onion, a lime wedge, and a spoon of green chutney.
Tools you’ll need
- 12-inch skillet or saucepan
- wooden spoon
- measuring spoons
- knife and cutting board
- mortar and pestle or small food processor
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