Rajma Chawal

This North Indian curry dish made with kidney beans and served with boiled rice is quick to make but very tasty and satisfying. Makes enough for two servings.


400g tin of kidney beans, drained and rinsed
227g tin of chopped tomatoes
1 medium onion, chopped
2 green chillis, chopped fine
3 garlic cloves, chopped fine
2 cm ginger, chopped fine
1/2 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon extra hot chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon garam masala
2 teaspoon dried fenugreek leaves (methi)
Pinch of asafoetida
1/2 teaspoon salt
100ml water
1/2 tablespoon sunflower oil


1. Heat the oil in a pan add the asafoetida and fry the onion for 5 minutes until soft and translucent
2. Add the garlic and ginger and fry for another 2 minutes
3. Add the chilli, tomatoes and spices and cook for 2 minutes
4. Add the kidney beans, mix well and cook for another minute
5. Add 100ml of water and salt and bring to the boil then cover and simmer on a very low heat for 10-15 minutes
6. Serve with boiled white rice


  • Danielle

    Hi Nathan, I love the simplicity of this dish, some of the other recipes for it online are really complex, but I was wondering just how many it feeds, I am cooking for 5 adults and wondered if I should make a double batch. – Thanks I can’t wait to cook this.

  • Hi Danielle,

    It’s one of my favourite quick meals. I get a couple of decent sized servings out of it so you would definitely want to double it.


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