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)
- 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
- 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.