Rajma; Spiced Kidney Beans with Basmati Rice

Easily mistaken for a chilli con carne, this vegetarian dish is a staple across India!
Cooking time: 30 min
Cals 759 · Prot 26 · Carbs 136 · Fat 14
Try Hello Chef Now
Download PDF
Number of People:


White onion
1 Piece
Vegetable oil
2 Tbsp
Red kidney beans
240 Grams
Ginger garlic paste
10 Grams
Cumin powder
2 Grams
Garam masala
4 Grams
Chilli powder
2 Grams
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Dried bay leaves
1 Piece
Cinnamon stick
1 Piece
Vegetable stock cube
1 Piece
200 ML
Salted vegan butter
10 Grams


Basmati rice
150 Grams
0.5 Tsp
300 ML
Fresh coriander
15 Grams
1 Piece
Cherry tomatoes
150 Grams
1 Piece
2 Piece
Olive oil
1 Tbsp
Cashew nuts
30 Grams
2 Piece


1 Fry onions
Peel and finely chop the onion. Heat a pan over a medium heat with a generous drizzle of oil. Once hot, add the onion with a pinch of salt. Cook for 10 min until caramelised.
2 Boil rice
Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving (see pro tip!).
3 Fry
Meanwhile, drain and rinse the kidney beans. To the onions, add the ginger garlic pastecumin powdergaram masala and a pinch of chilli powder (spicy!) and cook for 1 min further. Add the tomato pastechopped tomatoes, bay leaf, cinnamon stick. Cook for 2 min further.
4 Simmer
Add the kidney beans, stock cube and measured water. Simmer over a medium heat for 15 min. 
5 Prep salad
Meanwhile, finely chop the coriander. Roughly chop the cucumber and tomatoes. Finely slice the shallots. Juice the lime into a bowl. Add the oil and a pinch of salt and mix. Add the shallots, tomatoes, cucumber, coriander and cashew nuts. Toss
6 Serve
Warm the chapatis in a microwave or hot oven. Stir the butter through the rajma and serve over the basmati rice with the salad and chapatis alongside.
Tips for fussy eaters
Adjust the chilli powder to your spice preference.
Pro tip
Cooking the rice and letting it sit with a lid on helps it to steam dry and become fluffy!

More recipes like this

Salmon Katsu Curry
with Cauliflower Rice
Mexican Coriander Chicken Bowl
with Brown Rice
Italian Squash and Sage
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy