Rajma Chawal Recipe

Rajma chawal is a delicious North Indian curry made with kidney beans and a mix of aromatics, spices and fresh tomatoes. It's a protein-packed dish that pairs perfectly with your favorite rice or quinoa for a fuss-free meal.

Rajma chawal is a popular dish in North India and is often served as a comforting meal. I love it because it's so easy to make and it beats most takeaway curries out there.

The key to making a great Rajma chawal is to use quality ingredients and allow the flavors to meld together. It's best to make it with fresh, ripe tomatoes but canned tomatoes would work in a pinch.

One of the great things about rajma chawal is that it is highly customizable. You can adjust the heat level to your liking by adding more or less green chili pepper or chili powder.

You can also add in other vegetables such as bell peppers or carrots for extra texture and nutrition.

Serve it with steamed rice or quinoa or with warm naans or roti to scoop up all that deliciousness.

Why you'll love this rajma chawal recipe

• Super flavorful and nutritious: Rajma chawal is a flavorful dish that is loaded with protein and fiber.
• Easy to make your own - You can adjust the spiciness to your liking and add extra veggies.
• Suitable even for beginners - Rajma chawal is super simple to make even if you've never made a curry before.

Ingredients and substitutions

Oil - You can use any type of oil, such as vegetable oil, olive oil, or coconut oil in this curry.

Onion - This is often used as a base ingredient in Indian dishes and provides a sweet and savory flavor. Both yellow and red onions work in this rajma chawal recipe.

Garlic and ginger - Freshly chopped garlic and ginger are best in this curry, but you can also substitute with pre-minced versions or a garlic ginger paste.

Green chili pepper - This adds a spicy kick to the dish. You can substitute with red chili pepper or cayenne pepper to adjust the heat level.

Spices - I used a mix of ground cumin, coriander and garam masala to infuse the curry with warming flavors. I also added some chili powder for a slightly smoky flavor.

Fresh tomatoes - Chopped fresh tomatoes add sweetness and acidity to the dish. You can substitute with canned tomatoes or tomato sauce if you don't have fresh tomatoes.

Kidney beans - This is the main ingredient in Rajma chawal and provides a creamy and hearty texture to the dish. I used canned kidney for convenience, but you can also use beans that you've cooked from dried.

How to make rajma curry

Heat 1 tablespoon oil in a large pan over medium heat.

Add the onion and sauté for about 5 minutes, or until the onion is translucent.

Add the garlic, ginger, and green chili pepper and continue to cook for another minute.

Stir in the cumin and coriander and cook for another minute.

Next, add the tomatoes and cook for 3-4 minutes until they start to break down. Stir in the water and simmer for 1 minute.

Pour the mixture into a blender and puree until smooth.

Add the remaining oil to the same pan and stir in the chili powder.

Return the pureed mixture to the pan and stir in the garam masala and salt.

Simmer for a minute, then stir in the kidney beans. Add a splash of water if it looks too dry.

Place a lid on the pan and simmer for 15 minutes on medium-low heat.

Stir in the fresh coriander, adjust the seasoning and serve over rice or with roti/naan.

Leftovers and storage

• This recipe is great for meal prepping as it can be made in advance and stored in the fridge for up to 3 days in an airtight container.
• Reheat the curry in the microwave on high for 2-3 minutes or until it is heated through. To reheat on the stovetop, place the curry in a pan and heat over medium heat until piping hot. You can add a splash of water if it looks too dry.
• You can freeze Rajma chawal for up to 3 months. When you're ready to eat it, thaw the curry in the refrigerator overnight then reheat it.

Recipe notes and tips

• Rajma chawal is typically served with steamed rice or quinoa to balance out the flavors and make a complete meal. You can also serve it with naan or roti to make it more filling.
• You can add in a dollop of plant-based yogurt or cream to make the dish creamier. This will also balance out the spiciness of the dish.
• When using dried beans instead of canned, you typically need to use about ¾ to 1 cup of dried beans to get the equivalent of one 14-ounce can of beans. Soak the beans overnight then cook them for about 45 minutes to 1 hour, or until they are tender.

If you liked this rajma chawal recipe, you might also like some of my other easy vegan curry recipes:

• Easy Chickpea and Potato Curry (Chana Aloo Curry)
• Vegan Thai Yellow Curry
• Thai Coconut Chickpea Curry
• Vegan Butter Bean Curry
• Easy Sweetcorn Curry

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