Indian · easy

Rajma (Kidney Bean Curry)

Name: Rajma (Kidney Bean Curry)
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 30 oz Canned Kidney Beans (drained); 1 large Yellow Onion; 14 oz Crushed Tomatoes; 1 tbsp Ginger-Garlic Paste; 2 tbsp Vegetable Oil; 1 tsp Cumin Seeds; 1 tsp Garam Masala; 1 Bay Leaf; 1/4 cup Fresh Cilantro (optional)

Rich and hearty Punjabi kidney bean curry simmered with tomatoes, onions, and warm spices. Ultimate comfort food served over rice.

45 min
Total: 4
Serves: $9.50
Est. cost: 290
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free
Halal

Parent noteThe thick, mild gravy works well for kids. Mash beans more for younger children. Serve with plain rice and a dollop of dahi (yogurt) on the side.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Canned Kidney Beans (drained)30 oz
Yellow Onion1 large
Crushed Tomatoes14 oz
Ginger-Garlic Paste1 tbsp
Vegetable Oil2 tbsp
Cumin Seeds1 tsp
Garam Masala1 tsp
Bay Leaf1
Fresh Cilantro (optional)1/4 cup

Method

01
Heat oil in a pot over medium heat. Add cumin seeds and bay leaf, let them splutter. Add finely diced onion and cook until deep golden brown.
02
Add ginger-garlic paste, cook for 1 minute. Stir in coriander, cumin powder, turmeric, and chili powder.
03
Add crushed tomatoes and cook until oil separates from the masala, about 5 minutes.
04
Add drained kidney beans and 1.5 cups water. Bring to a boil, then reduce heat and simmer for 25 minutes, mashing a few beans against the side for thickness.
05
Finish with garam masala and fresh cilantro. Serve hot over steamed basmati rice.

290
Calories: 16g
Protein: 44g
Carbs: 6g
Fat