Red Kidney Bean and Spinach Curry with Rice – Recipe

By arhantayogaindia_com | Uncategorized

Mar 27

Rajma and Palak Sabji with Chawal

Rajma is a very popular Indian dish consisting of red kidney beans cooked with onions, spices and tomatoes. We serve Rajma with spinach (palak) and rice (chawal).
Red kidney beans are a very efficient plant based source of protein, also containing fiber, carbohydrates, potassium, Iron, and all of the essential amino acids.













Rajma – Red kidney beans curry

Ingredients for 4 people:

  • 265 grams of red kidney beans (soaked overnight)
  • Masala:
    • 4 tablespoons of oil
    • 2 onions, thinly sliced
    • 2 cloves of garlic, thinly sliced
    • 2 teaspoons of coriander powder
    • 2 tablespoons of ginger-garlic paste
    • 1 ½ teaspoon of Rajma powder (if available)
    • 1 teaspoon of cumin powder
    • ½ teaspoon of red chili
    • 115 grams of tomato puree
  • Salt to flavor

How to make:

  • Wash and cook the red kidney beans in 700 ml of water until the beans are tender (approx. 1,5 hours)
  • Add salt
  • Make Masala in another pan:
    • Add 20 ml of oil
    • A pinch of cumin seeds until floating
    • Add the onions and garlic and bake them until they are brown
    • Add the tomato puree and stir for 2 minutes
    • Add the coriander, red chili and salt
    • Keep stirring and frying
    • Add the Rajma powder
  • Pour the liquid from the beans so that the tops of the beans are above water
  • Add the beans to the Masala, 10 minutes before coming of the heat, and stir
  • Serve it with rice, salad and spinach.

Palak – Spinach curry

Ingredients for 4 people:

  • 350 grams of spinach
  • Masala

How to make:

  • Make the Masala and add to a large cooking pot
  • Add the spinach and ¼ liter of water
  • Stir and let the ingredients cook for approx. 20 minutes
  • Blend and the dish is ready


We suggest serving with a salad of carrots and beetroots finely chopped. As salad dressing you can either use olive oil, vinegar and salt or you can mix yogurt, olive oil, salt a bit of lemon juice and chives finely chopped.

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