17/01/2026
Rajma Chawal or Kidney beans curry is a simple, delicious and beautiful Indian dish that is packed with aromatic spices. I have teamed up with rice to serve this traditional curry with their pure Basmati rice ☺️ Which is only harvested in one place on Earth, at the foothills of the Himalayas! I have been using their pure basmati for many years now and always have it at home.
I have written the detailed recipe below 👇 please save this for later. I really hope you enjoy this recipe as it’s a regular in my home 🥰
INGREDIENTS
2 can/ tin kidney beans
1 can/ tin chopped tomatoes (you can use freshly chopped tomatoes blended into puree)
1 tbsp tomato concentrate
1 finely chopped onion
1 tsp whole cumin (optional)
1 inch cinnamon stick
1 large or 2 small bay leaves
1 tbsp ginger and garlic paste or 1 inch ginger finely grated and 1 large clove of garlic finely grated or 1 tsp ginger powder 1 tsp garlic powder
1 tsp ground turmeric
1/2 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp ground pepper
Salt to taste
1 tbsp sunflower oil or vegetable oil or use 1 tsp butter and 1 tbsp ghee
Fresh coriander leaves chopped (optional)
Cooked basmati rice to serve
INSTRUCTIONS
In a non stick pan add the oil or butter or ghee, once the oil is hot (medium heat), add the whole cumin seeds, cinnamon and bay leaf and once it starts to splutter add the onion and sauté for two mins until brown but not burnt.
Add the ginger and garlic paste and fry for 30 seconds. (Skip this if using powdered ginger and garlic, you can add it along with the rest of the spices)
Add the chopped tinned tomatoes, let the tomatoes cook for about 5 mins, add all the spices, stir well and let it cook for another 2 to 3 mins. Add the tomato concentrate
Open the kidney beans tin and reserve the water separately in a bowl, add the kidney beans into the pan and combine well. Cover and cook for another 2 mins.
If the gravy has reduced, add some of the reserved water from the tin.
Serve with cooked basmati rice, garnish with freshly chopped coriander leaves. Enjoy!
