Rajma Masala (Indian Kidney Bean Dish)

This recipe 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. Garam Masala can be found at your local Indian or Asian market. Serving suggestion: serve over brown rice, barley or quinoa.
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  • 2 Tbsp canola oil
  • 2 stalks celery , chopped
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 1 inch fresh ginger root , minced
  • 2 1/2 tsp. ground coriander
  • 2 tsp. chili powder
  • 1 1/2 tsp. ground turmeric
  • 4 tsp. garam masala blend
  • 2 cans diced tomatoes (28 oz total)
  • 2 Tbsp 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.
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