Enjoy our Rajma Masala—a flavorful curry made with red kidney beans in a spiced gravy, served over rice for a comforting vegetarian meal.
The combination of beans and rice is a popular dish in many parts of the world. Combining nutritious beans with a grain like rice makes for a delicious, nutritious, and wholesome meal. This Rajma Masala or Rajma Chawal is no different.
Rajma Masala is a popular dish in many parts of the subcontinent, made with red kidney beans, in a thick and flavorful curry.
Rajma Masala makes for a delicious comfort dish
Something about Rajma Chawal screams comfort food. It is the perfect comfort meal for colder months or getting together for a cozy meal.
This Rajma Masala curry has a delicious tomato-onion curry base that pairs well with the red kidney beans.
You’ll love this Rajma Chawal:
- Easy to make with dry or canned red kidney beans
- Flavorful with spices in a thick gravy
- Perfectly paired with plain Basmati rice.
We guarantee this Rajma Chawal will become your new go-to recipe, anytime you’re craving something comforting and nutritious.
Recipes you’ll love
If you’re looking for more easy vegetarian curry recipes, here are some of our favorites:
- Egg Curry Recipe with Potatoes
- Chana Aloo Masala: Chickpea and Potato Curry
- Aloo Gobi – Pakistani Cauliflower and Potato Curry
- Bhindi Masala
- Dal Chawal: Simple Lentil Curry & Basmati Rice
Ingredients & Notes
- Rajma – or Red kidney beans are the base of this dish. You can use dry red kidney beans for this dish, cooked on the stovetop, pressure cooker or Instant Pot. In a pinch, you can use canned red kidney beans.
- Rice – We typically use long-grain-aged Basmati rice for our rice recipes. We love using Royal Basmati Rice.
- Whole spices – black cardamom, cinnamon, black peppercorns, cloves, cumin seeds – these whole spices are added at the beginning of the recipe, and really make this rajma masala a really flavorful curry.
- Ground spices – coriander powder, cumin powder, red chili powder, turmeric – the ground spices are added to the pot a little later in the recipe, and complement the red kidney beans.
- Garam Masala (homemade) – we used our homemade garam masala for this recipe. You can also use a store-bought blend, if you prefer.
- Onion – diced onions are added to create the gravy base for this curry. We also like to add some fresh red onions as a garnish before serving.
- Tomato – the tomatoes are the base of the curry, you can use either fresh tomato or substitute with canned crushed tomatoes.
- Ginger – Garlic Paste – This is a popular addition to lots of Pakistani and Indian dishes. It is made with equal parts of crushed ginger and crushed garlic. If you opt to make your own, you can make a big batch ahead of time and keep it in the fridge for about two weeks.
- Oil – any neutral oil will work for this recipe. We typically use canola or vegetable oil when cooking.
- Green Chili and Cilantro – these add a little heat and freshness to the rajma masala.
How to make Rajma Masala with Rice
Basmati Rice (Chawal)
In a bowl wash and soak the rice for 20-30 minutes (depending on the package directions ).
In a pot on medium-high heat, add 2 -2 ½ cups of water.
Add the oil and salt. Then add the soaked rice and cook uncovered for 5 -7 minutes once water is absorbed. Cover and cook on low heat for an additional 7-10 minutes.
Turn off heat, and fluff with a fork.
Rajma Masala (Kidney Bean Curry)
Wash the red kidney beans. In a large pot soak the red kidney beans for at least 10-12 hours.
Once ready to cook, transfer the pot to the stove, on medium-high heat. Add salt and cook till beans are tender.
In a separate pot, over medium heat add oil and diced onion.
Cook until soft and slightly transparent.
Add the whole cumin seeds, cloves, black cardamom, and cinnamon. Cook for a couple of minutes till fragrant.
Add the ginger and garlic and cook for a couple of minutes, add the chopped tomatoes and cook till soft and well blended.
Add the ground spices: red chilli, coriander, cumin, turmeric and garam masala. Mix well and cook till incorporated. Add a splash of water if you need it at this time if you need to avoid burning the spices.
Once the spices are the consistency of gravy and the oil starts to separate, add the cooked kidney beans. Mix well.
Add a little water from the kidney beans, depending on how much gravy you prefer. Cover and let it simmer for a few minutes (3-5 minutes).
Add the green chilli and mix.
Turn off the heat, and cover till ready to serve.
Garnish with Cilantro and chopped red onion.
Serve the red kidney bean curry (rajma) over basmati rice, along with papad and kachumber.
Tips and Serving Suggestions
- To speed up this recipe, use an Instant Pot or pressure cooker to cook the kidney beans.
- You can even use canned red kidney beans for this recipe.
- Rajma Chawal is delicious served fresh, but also keeps well for a few days. Store in an airtight container in the fridge for 3-5 days.
This Rajma Masala is a delicious curry served with basmati rice and papad. You can also serve it along with chapati roti, and a side salad. Here are some appetizers and sides that pair well with rajma chawal:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Rajma Masala Chawal
Ingredients
Rice (Chawal)
- 1 cup Basmati rice
- Salt as per taste
- 1 tablespoon oil
Rajma Masala(Red Kidney Bean Curry)
- 1 cup Rajma/Red kidney beans
- 3 Black Cardamom
- 3 inch Cinnamon stick broken into pieces
- 10 -15 Black pepper
- 5 Cloves
- 1 teaspoon Cumin seeds
- 1 Onion, medium, diced
- 1 Tomato, large, chopped or 1 cup crushed tomato
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chilli powder
- 1 teaspoon turmeric
- 1 teaspoon Garam Masala
- 1 teaspoon Ginger Paste Chopped garlic
- 1 teaspoon Garlic paste or crushed ginger
- ½ cup neutral oil
- 2-3 Green chilli slit down the middle (adjust to preference)
- 1/2 teaspoon Salt or adjust to taste
- Cilantro, chopped for garnish
Instructions
Basmati Rice (Chawal)
- In a bowl wash and soak the rice for 20-30 minutes (depending on the package directions ).
- In a pot on medium-high heat, add 2 -2 ½ cups of water.
- Add the oil and salt. Then add the soaked rice and cook uncovered for 5 -7 minutes once water is absorbed. Cover and cook on low heat for an additional 7-10 minutes.
- Turn off heat, and fluff with a fork.
Rajma Masala (Kidney Bean Curry)
- Wash the red kidney beans. In a large pot soak the red kidney beans for at least 10-12 hours.
- Once ready to cook, transfer the pot to the stove, on medium-high heat. Add salt and cook till beans are tender.
- In a separate pot, over medium heat add oil and diced onion.
- Cook until soft and slightly transparent.
- Add the whole cumin seeds, cloves, black cardamom, and cinnamon. Cook for a couple of minutes till fragrant.
- Add the ginger and garlic and cook for a couple of minutes, add the chopped tomatoes and cook till soft and well blended add the ground spices: red chilli, coriander, cumin, turmeric and garam masala. Mix well and cook till incorporated. Add a splash of water if you need it at this time if you need to avoid burning the spices.
- Once the spices are the consistency of gravy and the oil starts to separate, add the cooked kidney beans. Mix well.
- Add a little water from the kidney beans, depending on how much gravy you prefer. Cover and let it simmer for a few minutes (3-5 minutes).
- Add the green chilli and mix. Turn off the heat, and cover till ready to serve.
- Garnish with Cilantro and chopped red onion.
- Serve the red kidney bean curry (rajma) over basmati rice, along with papad and kachumber.