Spiced Kidney Bean Rice Bowl — Rajma Rice Bowl
A weekday lunch bowl of slow-cooked red kidney beans in a tomato-onion gravy spooned over basmati rice, finished with fresh ginger and coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse basmati rice. Finely chop onion and green chillies. Julienne fresh ginger. Chop fresh coriander. Have ginger-garlic paste, tomato puree, tomato paste, all spices, and drained kidney beans measured and ready.
Boil
Combine rice, 260ml water, and 0.5 tsp salt in a saucepan. Bring to a boil over high heat, cover, reduce to low, and cook 10 minutes until water absorbs. Remove from heat and rest covered 5 minutes.
Bloom
Heat 3 tbsp oil in a skillet over medium-high heat. Add cumin seeds, sizzle 15 seconds until fragrant. Add chopped onion, cook 3–4 minutes stirring, until edges turn deep golden.
Build
Add ginger-garlic paste and green chillies, cook 1 minute on medium-high until raw smell fades. Add tomato puree, tomato paste, Kashmiri chilli powder, ground coriander, ground cumin, turmeric, and 1.25 tsp salt. Cook 3 minutes on medium-low, stirring, until oil beads and masala darkens.
Simmer
Add kidney beans and 200ml hot water, stir and bring to a simmer. Lightly mash 3–4 tbsp beans against the pan to thicken gravy. Cover and cook 4 minutes on low until gravy clings to beans. Stir in garam masala and kasuri methi off heat.
Plate
Fluff rice with a fork. Spoon rice into bowls, top with rajma gravy. Garnish with fresh coriander and julienned ginger. Serve with mango pickle and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.