Rajma (Kidney Bean Curry) with Spinach Recipe

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3 votes | 4040 views

Rajma is a North Indian curry of kidney beans cooked with onions, tomatoes and spices. "Rajma chawal" which just means rajma and rice is the most popular way to eat this curry, kind of like the Indian version of rice and beans. I liken rajma also to chili since it's cooked in a spicy tomato gravy. Usually, it's not made with spinach but I had a ton on hand so I just threw it in and it came out quite well.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $0.92 view details
  • 15 ounce can red kidney beans
  • 1/2 pound baby spinach
  • 2 tablespoons ghee or oil
  • pinch of hing (asafoetida)
  • 1 teaspoon cumin seeds
  • 1 teaspoon garlic">garlic paste or a clove garlic chopped
  • 1 teaspoon ginger paste or fresh grated ginger
  • 2 green chilis or to taste (can use jalapeno as a sub), chopped small
  • 1 medium red onion, chopped
  • 1 1/2 cups unsalted tomato sauce or fresh tomato puree
  • 2 heaping teaspoons coriander powder
  • 1/3 teaspoon garam masala
  • 1/3 teaspoon turmeric
  • 1/4 teaspoon chili powder or to taste
  • salt to taste

Directions

  1. Drain and wash the kidney beans. Set aside.
  2. In a frying pan, heat ghee or oil under medium/high flame. Once hot, put in hing and cumin seeds. Shake up the pan so they mingle. When the cumin seeds pop or start to brown, throw in the onions and turn the heat to medium. Cook the onions until the become translucent and fragrant.
  3. Next put in the garlic, ginger and chilis. Stir around and fry for about 30-40 seconds. Then throw in the spinach and sautee. When the spinach just starts to wilt, put in the tomato sauce and mix in the coriander powder, garam masala, turmeric, chili powder and salt. Cook until the tomato starts to separate from the oil.
  4. Then, mix in the kidney beans. Simmer the curry for about 10 minutes until the gravy thickens a bit. You can also add some water to get to the consistency you prefer. Add salt to taste.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 206g
Recipe makes 6 servings
Calories 142  
Calories from Fat 47 33%
Total Fat 5.22g 7%
Saturated Fat 2.81g 11%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 584mg 24%
Potassium 630mg 18%
Total Carbs 19.35g 5%
Dietary Fiber 6.5g 22%
Sugars 5.84g 4%
Protein 6.36g 10%
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Reviews

  • kathy gori
    Ooooooo, I haven't had rajma dal in ages and this looks so good. thanks for posting this. I've always made it with dried rajma and it takes so long, this is so much easier.

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