Rajma Masala Curry ( Spicy Pinto Bean Curry)

I love  rajma! It’s one of my favourite dishes. Usually served with basmati rice, this Indian pinto bean dish is called ‘rajma chawal’ in Hindi. I highly doubt you will find this  at any Indian restaurant but it’s one of the most popular North Indian dishes.  Made with a spicy tomato masala, it’s really flavorful and paired with rice, it’s extremely satisfying to eat.

Serves 4

What we need:

  • 2 cups raw or 2 cans cooked pinto beans
  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1  onion
  • 2 cloves fresh garlic
  • 1 tbsp fresh ginger
  • 1 green chilli (optional)
  • Handful of freshly chopped coriander
  • 1/2 can plum tomatoes
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/2 tsp coriander powder
  • Pinch of tandoori powder (optional)

How we do:

  • If you are using raw pinto beans, cook them in a pressure cooker or boil them until soft. Be sure to add 1 tsp salt whilst doing so.
  • In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
  • Heat the oil in a pan. Once hot, add the cumin seeds. When they begin to sizzle, add the grinded paste. Cook for about 5 minutes or until golden brown.
  • Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
  • Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
  • Add the cooked pinto beans to the masala and add half cup of water. Cook on high and let it come to a boil for about 5-7 minutes. Check for salt!
  • Balle Balle! Chow down with some basmati rice, garnish with coriander and you’re good to go 🙂
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20 Responses to Rajma Masala Curry ( Spicy Pinto Bean Curry)

  1. Tes says:

    Wow I love rajma curry, too. It’s not only healthy but very delicious. Though I have never try making rajma curry before I confident I will servive with the help of this recipe 🙂

    • Hey Tes,
      Thanks for your comments! Yeah rajma is just as simple as making dal, especially if you’re using a pressure cooker. It just needs soaking overnight and cooking in the pressure cooker for approx 10 minutes after the first whistle goes off.
      Let me know how it turns out for you! 😀

  2. Dave A says:

    Hi, I just wanted to point out that Rajma are Kidney Beans in English. Pinto beans are entirely different. It does look good though but thought you would like to know.


  3. Knorr Soups says:

    Rajma and chaval, what a delicious any time delicious, nutritious, healthy meal combo! No matter what we do, we must never try to substitute fresh ingredients for stale or preserved ones, because it is that freshness that gives the dish that awesome flavour, while also providing that healthy kick! Monica, check out some expert tips and suggestions on healthy eating habits at http://knorratseven.blogspot.com/.

  4. Lisa P says:

    This was way yummy! Thanks for the delicious recipe!

  5. plumbing says:

    Indians are really good when it comes to herbs and spices so i bet this is so good and yummy.

  6. its my favorite dish. thanks for sharing,

  7. some great recipes here appreciate your work

  8. pragati says:

    Hey Monica! This is a gr8 blog..gr8 photos and recipes..rajma chaval is my ultimate favorite, and at least made once a week.. also it is much easier if you have canned kidney beans at hand..
    Thanks much!

  9. Agree with Spicy Pinto Bean Curry best contain !! Enjoy the Spicy Pinto Bean Curry

  10. The whole beans in the picture do not correspond with the paste mentioned in the recipe. Just wondering. I want to try this with standard pinto beans. Now, does 2 cups mean cooked beans or 2 cups of raw beans, which will yield about 4 cups of cooked beans? I’m not clear on that amount. Thank you!

  11. indiatopof says:

    Hi Thank you very much for sharing the information about how to make Rajma is my favorite dishes I love it.

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  14. Rajma Masala Curry. looking Yummy mouthwatering Recipe .. 😀

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  16. Really good Indian food recipes!

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