Kidney Bean Chili Indian Style Rajma in Masala
Experience the ultimate comfort food with this Kidney Bean Chili Indian Style Rajma in Masala, a hearty and aromatic dish that's a staple of North Indian cuisine. Tender kidney beans are simmered to perfection in a rich, spiced tomato and onion curry infused with the warming flavors of cumin, coriander, garam masala, and a hint of turmeric. This one-pot, protein-packed recipe is not only satisfying but also incredibly flavorful, with a luscious gravy perfect for pairing with steamed basmati rice or warm flatbreads. Ready in just over an hour, this wholesome dish is ideal for cozy family meals or impressing dinner guests with its authentic, bold Indian flavors. Fully customizable to your spice preference, this rajma recipe is a must-try for chili lovers and Indian food enthusiasts.
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Recipe Information
Ingredients
- 1 cup Dry kidney beans
- 2 medium Onion
- 3 medium Tomatoes
- 1 inch Ginger
- 4 pieces Garlic cloves
- 1 piece Green chili
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves (fresh, chopped)
- 3 cups Water
Instructions
Rinse the dry kidney beans thoroughly and soak them in water for 6-8 hours or overnight. Drain and set aside.
Finely chop the onions, tomatoes, green chili, ginger, and garlic. Set them aside separately.
In a deep pot or pressure cooker, heat the vegetable oil over medium heat.
Add cumin seeds and let them splutter for a few seconds.
Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
Add the ginger, garlic, and green chili. Sauté for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 7-8 minutes, stirring occasionally, until the tomatoes become soft and oil begins to separate.
Mix in the turmeric powder, red chili powder, ground coriander, garam masala, and salt. Cook the spices for 1-2 minutes.
Add the soaked kidney beans to the pot and stir to coat them in the masala mixture.
Pour in 3 cups of water. If using a pressure cooker, close the lid and cook for about 18-20 minutes or until the beans are soft. If using a regular pot, cover and simmer on low heat for 50-60 minutes, stirring occasionally, until the beans are tender.
Once the kidney beans are cooked, mash a few of them with the back of a spoon to thicken the gravy slightly.
Adjust salt and spices to taste. Simmer for an additional 5-7 minutes.
Garnish the kidney bean chili with freshly chopped cilantro leaves and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 29.6 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4501 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
