Rajma Chawal

Rajma chawal pairs kidney beans in a spiced tomato sauce with rice. This version uses canned kidney beans, avoiding the soaking and separate cooking needed for dried beans. Onion, garlic, ginger, cumin, coriander, turmeric, and chili powder season the sauce, while fresh cilantro finishes the dish.

Simmer the beans gently with crushed tomatoes and water, then serve over cooked basmati rice. For a thicker sauce, mash a few beans into the mixture. Adjust the chili to your preference and taste before adding the full salt quantity. The stated preparation time assumes the rice is already cooked.

This recipe is featured in our Vegetable Recipes From Around the World guide, where you can explore vegetable dishes inspired by global cuisines.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Olivia

Rajma Chawal

No ratings yet

Canned kidney beans simmered in a tomato sauce with onion, garlic, ginger, and ground spices, finished with cilantro and served over basmati rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 158

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tablespoon olive oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1 can 15 oz kidney beans drained and rinsed
• 1 can 15 oz crushed tomatoes
• 1 cup water
• 2 tablespoons fresh cilantro chopped
• 2 cups cooked basmati rice

Get Recipe Ingredients

Equipment

5 Quart Pot

$39.99 $29.49

Buy Now

10/25/2026 07:25 pm GMT

small soup pot

Cooking Instructions

 

1. Heat olive oil in a pot over medium heat.
2. Add onion and cook until soft.
3. Stir in garlic and ginger and cook for 30 seconds.
4. Add cumin, coriander, turmeric, chili powder, and salt.
5. Stir in kidney beans, crushed tomatoes, and water.
6. Bring to a gentle simmer and cook for about 25 minutes, stirring occasionally, until the beans are heated through and the sauce has thickened to your preferred consistency.
7. Stir in cilantro and remove from heat.
8. Serve warm over cooked basmati rice.

Nutrition

Calories: 158kcalCarbohydrates: 27gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 98mgPotassium: 131mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 3mgCalcium: 32mgIron: 1mg

Notes

• Use cooked kidney beans. Dried kidney beans cannot be substituted directly into this short cooking method.

• Drain and rinse canned beans before adding them to the sauce.

• Simmer gently and stir carefully to help the beans retain their shape.

• Mash a few beans against the side of the pot and stir them back into the sauce for a thicker texture.

• Chili powders vary in strength. Adjust the amount to suit the product you use.

• The stated total time assumes cooked basmati rice is ready to serve. Prepare rice separately if starting from uncooked grains.

Tried this recipe?

Let us know how it was!