20-Min Rajma Masala with Rice & Sides
Spiced kidney bean curry that's tangy, savory, and deeply warming. Served with steamed rice, pickled onions, lemon, and a bright green chutney for a complete North Indian dinner.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1.5 cans (15 oz each) canned kidney beans, drained and rinsed
- 1 medium onion, diced
- 1 medium tomato, diced
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1.5 cups cooked white rice
- ¼ cup fresh cilantro-mint chutney (store-bought or homemade)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Add diced onion and cook, stirring often, until golden, ~4 minutes.
- 2
Add ginger-garlic paste and garam masala. Stir constantly for 30 seconds until fragrant.
- 3
Add diced tomato and kidney beans. Pour in 0.5 cup water and stir well.
- 4
Simmer for 8–10 minutes until tomatoes break down and curry thickens slightly. Season with salt and pepper to taste.
- 5
While curry simmers, warm the cooked rice in a separate pot or microwave.
- 6
Serve curry over rice. Top with green chutney. Serve with sliced raw onion, pickled onion, and lemon wedges on the side.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
- measuring cups
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