Indian Rajma-Style Beans & Rice

Ingredients

• 1 cup kidney beans (rajma), cooked
• 3/4 cup basmati rice
• 1 medium onion, finely chopped
• 1 cup tomato, chopped (or canned crushed tomatoes)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/4 tsp chili powder (or cayenne)
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 1/2 cups water
• 2 tbsp cilantro, chopped (for garnish)(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (15 minutes): Rinse cooked kidney beans if needed; chop onion and tomatoes; mince garlic and grate ginger.

2. 2

   Cook rice: Rinse basmati rice, then cook with 1 1/2 cups water until tender (about 12–15 minutes). Keep covered off heat.

3. 3

   Simmer beans sauce: Heat oil in a pot over medium heat. Sauté onion until softened (about 5 minutes). Add garlic and ginger and cook 30–60 seconds.

4. 4

   Add spices: Stir in cumin, coriander, turmeric, chili powder, garam masala, salt, and black pepper for 30 seconds, then add tomatoes. Cook 5 minutes, stirring, until slightly thickened.

5. 5

   Finish rajma: Add kidney beans and enough water to make a thick gravy (about 1/2 cup). Simmer gently until flavors meld and sauce thickens (about 20–25 minutes).

6. 6

   Serve: Spoon rajma over rice. Garnish with cilantro and add lemon juice if using.