Rajma Masala (Indian Kidney Bean Dish)

Rajma Masala (Indian Kidney Bean Dish) is my take on a vegetarian dish which highlights kidney beans and is popular in Northern Indian cuisine. It cooks in just about 30 minutes so it’s perfect for a busy weeknight. You will have a chance to explore many traditional spices of Indian cuisine without it being overpowering.

I load up this Rajma Masala (Indian Kidney Bean Dish) with extra veggie power so you get a one-pot meal with plenty of flavor and variety in every bite.

Rajma Masala (Indian Kidney Bean Dish)

Rajma Masala (Indian Kidney Bean Dish)

VirtualRDN
Rajma Masala (Indian Kidney Bean Dish) is my take on a vegetarian dish which highlights kidney beans and is popular in Northern Indian cuisine.
Print Recipe

Share Recipe

Cook Time 35 mins
Course Main Course
Cuisine Indian
Calories

Ingredients
  

  • 2 tablespoons canola oil
  • 2 stalks celery , chopped
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 1 inch fresh ginger root , minced
  • 2 1/2 teaspoons ground coriander
  • 2 teaspoon chili powder
  • 1 1/2 teaspoon ground turmeric
  • 4 teaspoon garam masala blend
  • 2 cans diced tomatoes (28 ounces total)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 cup chopped carrots
  • 2 poblano peppers , chopped
  • 1/2 head cauliflower , chopped in bite size florets
  • 3 cans kidney beans , rinsed and drained
  • 3 cups spinach leaves
  • 1/2 cup fresh cilantro leaves
  • 1 1/2 cups dry brown rice
  • Fresh lemon wedges

Instructions
 

  • Heat oil over medium heat in large pot. Saute onion, garlic, celery and ginger until onion begins to turn translucent, about 5 minutes.
  • Add spices and cook 1 minute longer, stirring frequently to prevent burning.
  • Add tomatoes, tomato paste, bay leaves, kidney beans, carrots, peppers and cauliflower to pot. Bring to boil. Reduce heat and simmer, covered, for 30 minutes.
  • Meanwhile, cook brown rice in medium pot according to package instructions and set aside.
  • Remove kidney bean mixture from heat.
  • Stir in spinach and cilantro.
  • Serve over brown rice or barley with a lemon wedge.
guest
0 Comments
Inline Feedbacks
View all comments