20-Minute Rajma Masala with Rice & Pickles
Spiced kidney bean curry made in one pan with canned beans, served over rice with crisp cucumber, onion, and lime. Warm, savory, and completely doable on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 1.5 cans (15 oz each) canned kidney beans (drained and rinsed)
- 1 can (14 oz) diced tomatoes (canned or fresh)
- 1 medium onion, diced
- 1 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ tsp chili powder
- 1.5 cups cooked basmati rice (for serving)
- 1 medium cucumber, sliced
- ½ medium red onion, sliced thin
- 1 whole lime wedges
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium heat. Add diced onion and cook until soft and golden, ~5 minutes.
- 2
Stir in ginger-garlic paste, garam masala, and chili powder. Cook for 30 seconds until fragrant.
- 3
Add canned diced tomatoes with their liquid and the drained kidney beans. Stir to combine.
- 4
Simmer for 8–10 minutes until the sauce thickens slightly and flavors meld. Season with salt and pepper to taste.
- 5
Spoon cooked rice onto plates. Top with rajma masala and arrange cucumber slices and red onion alongside.
- 6
Serve with a lime wedge to squeeze over the top.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon or spatula
- cutting board
- knife
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