Rajma-chawal, Bean Curry and Rice

The first real cold snap of the season has arrived, bringing with it that primal craving for something warm, hearty, and deeply satisfying. When the temperature drops and you need food that fortifies both body and soul without emptying your wallet, few dishes deliver quite like a proper rajma masala—the North Indian kidney bean curry that transforms humble pantry staples into pure comfort.

Rajma masala holds a special place in Punjabi and North Indian cuisine, where it’s considered essential home cooking rather than restaurant fare. The dish centers on tender red kidney beans slow-cooked in a rich, spiced tomato-onion gravy, creating that characteristic rust-red sauce that clings perfectly to each bean. Traditionally served with steamed basmati rice in a combination known as “rajma-chawal,” this is soul food at its most fundamental—unpretentious, universally beloved, and powerfully nostalgic for anyone who grew up with it.

The beauty of rajma extends beyond the rice bowl. That thick, clingy gravy is equally magnificent with flatbreads—whether that’s proper naan, pita, or even a tortilla pressed into service for scooping.

Here’s the best part: rajma masala is dirt-cheap to make. The beans themselves cost practically nothing—a pound of dried kidney beans runs maybe a dollar and feeds a small army. The spices you need? They’re standard pantry fare: cumin, coriander, turmeric, ginger, and garlic. Add onions and tomatoes, and that’s your shopping list. This is the kind of meal that proves you don’t need deep pockets to eat well.

This hearty bean curry represents a broader tradition in Indian cooking, where “curry” itself is less a single dish than an entire philosophy. The British appropriated the Tamil word “kari” to describe virtually any spiced, saucy dish from South Asia, but the reality is far more nuanced. From the coconut-rich curries of Kerala to the yogurt-based preparations of Kashmir, regional variations are endless.

Rajma masala belongs to the North Indian tradition of masala curries—dishes built on a foundation of slow-cooked onions, tomatoes, and carefully layered whole and ground spices. This approach creates deep, complex flavors through patience and technique rather than exotic ingredients, representing the everyday cooking that sustains millions. The most satisfying meals often come from the most straightforward methods.

Rajma Masala (Bean Curry)

Warming, filling, and satisfying.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 5 Servings

Course: Main Course, Soup, Stew, Vegetable

Cuisine: Indian

Calories: 76

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cups Kidney Beans Soaked overnight in water
• 1 cup Onion White, peeled, minced (1/2 Large)
• 2 cloves Garlic Peeled, Minced
• 2 In Ginger Peeled, diced
• 1 tbsp Vegetable oil
• 1 tsp Ghee
• 1 ea Red Chili Pepper Dried, Broken
• 1/2 tsp cumin seed
• 1/2 tsp Coriander
• 1 tbsp Tomato Paste
• 1 cup water
• 1/2 tsp Sugar
• 1/2 tsp Chili powder
• 1/8 cup Cilantro

Equipment

• 1 Pressure Cooker or *nst* P*t

Method

 

1. Sort and rinse kidney beans
2. Place the kidney beans in a large container and cover them with several inches of cool water; let them stand for 8 hours or overnight.
3. Drain and rinse the beans.
4. Grind the onion, ginger, and garlic into a paste using a mortar and pestle, or spice grinder
5. Heat the oil and ghee together in a pressure cooker over medium heat. 
6. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter
7. stir the onion paste into the mixture and cook, stirring frequently, until golden brown
8. Season with the ground turmeric, ground cumin, and ground coriander
9. Continue cooking for a few more seconds before adding the tomato paste
10. Thin with water, looking for a thin paste
11. Add the drained kidney beans to the pressure cooker with enough water to cover. Then, add two more cups of water. Add the sugar and salt.
12. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes.
13. Lower the heat to low and cook for an additional 10 to 15 minutes. 
14. Release the pressure and open the cooker.
15. Stir the masala and ground red pepper into the bean mixture
16. Garnish with Cilantro, and serve over rice, with naan

Nutrition

Calories: 76kcalCarbohydrates: 13gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 3mgSodium: 34mgPotassium: 249mgFiber: 3gSugar: 2gVitamin A: 141IUVitamin C: 4mgCalcium: 25mgIron: 1mg

Notes

A basic bean curry can also be made with pinto beans.

Various additional vegetables can be included, such as potatoes and other root vegetables.

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