Rajma
Rajma: A Hearty, Protein-Packed Indian Classic
Rajma is a delicious, comforting dish made with kidney beans and packed with bold spices. Whether served on its own or spooned over a bed of rice, this hearty Indian dish offers a rich, flavorful experience in every bite. Full of protein and naturally vegan, Rajma is a healthy, wholesome meal that’s perfect for home cooking, giving you authentic Indian flavors in a simple, satisfying way. It’s one of those dishes that warms both the body and soul, making it a go-to for anyone who loves Indian food.
Simplify Your Spice Game with “Chili Con Rajma”
No need to stock your pantry with a dozen different spices. In our Chili Con Rajma spice blend we packed all the essential spices into one magical mix, so you can skip the spice rack shuffle and dive straight into the cooking. Just add a few tablespoons of this perfectly balanced mix, a touch of salt, and you’re ready to cook! With “Chili Con Rajma,” you can enjoy all the complex, aromatic flavors of Indian food without the fuss. It’s perfect for busy nights when you’re craving a quick and easy recipe that delivers big on taste
- Vegetarian, Vegan, Gluten-Free, Keto
- , Veggies
- , Lunch, Dinner
- , Indian
Prep Time:
10 minutes
Cook Time:
10-15 minutes
Serves:
3-4 ppl
Ingredients
Safflower or other vegetable oil
1 onion
3 garlic cloves
1-2 inch ginger (to your liking)
2 carrots
2 tsp tomato paste
1 Tbsp Chili Con Rajma spice blend (or make your own)
1-2 tsp salt
1 can kidney beans (strained and rinsed)
Garnish:
1 red onion
1 lemon
2 Tbsp chopped cilantro (totally optional)
Optional: add few cauliflower florets, and/or 1 cup frozen green peas
Optional: add 1/2-1 tsp cayenne pepper for spicy dish
Directions
1. Prep your vegetables.
Bowl #1:Peel and chop the onion, roughly the size of the beans. Rough chop the garlic and grate or finely dice the ginger.
Bowl #2: Peel and chop carrots to small cubes, and prep your cauliflower if using.
2. Heat up medium skillet with enough oil to cover the pan (no need for too much). Keep on medium heat and when the oil is hot add the onion, ginger and garlic. Sauté until everything soften a bit; 3-4 min.
3. Add carrots and any other vegetables you’re using, and continue cooking over medium heat.
4. Add tomato paste and mix for 1 min. Then add your spice blend and salt and mix for 2 more minutes.
5. Add kidney beans with 1.5 cups of water, and cook down for about 10 minutes. While cooking, taste the liquid, and add more spice and/or salt if needed.
6. While your Rajma is cooking, prepare a super quick pickled garnish: peel and slice the red onion to thin rings. Break the rings in a small bowl and add 1.5 Tbsp olive oil, hefty pinch of salt, and juice from 1 lemon. Mix well and set aside. In addition, shop a bit of cilantro, if using.
7. The Rajma is ready when it’s thick, and the veggies are soft, but not too soft. Remove from the heat, and add garnish – the pickled red onions and cilantro – straight to the pan or in the individual plates.
Note: If you’re using cast iron, as we like to use, heat it up well in advance.
In This Recipe
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