North Indian · Lunch, Dinner
Rajma chawal
Kidney beans simmered in a deeply spiced onion-tomato gravy, the ultimate Punjabi comfort plate with rice.
- Calories
- 730 kcal
- Protein
- 28 g
- Carbs
- 124 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 35 min
Per serving, for one person.
Ingredients
- 220 g Kidney beans (tinned, drained)
- ½ onion Onion
- 5¾ tbsp Tomato purée
- 2 cloves Garlic
- 5 g Ginger
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- ½ tsp Garam masala
- ¼ tsp Chilli powder
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 6 g Coriander
- 65 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, fry garlic and ginger for a minute, then add onion and cook 6 minutes until golden.
- Stir in the tomato purée, coriander powder and chilli powder, and cook 6 minutes until thick.
- Add the kidney beans with a splash of water and simmer 12 minutes, mashing a few beans to thicken.
- Season with salt, finish with garam masala and coriander, and serve with the rice.
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