Indian Spicy Pinto Bean Curry (Rajma)

August  7, 2010
1 Ratings
  • Serves 4
Author Notes

I love pinto beans! 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. This dish and other Indian recipes can be found on my blog: :) —monica's spicediary

What You'll Need
  • 2 cups pinto beans
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 onion
  • 2 cloves garlic
  • 1 inch ginger
  • 1 green chilli (optional)
  • pinch tandoori masala (optional)
  • handful fresh cliantro
  1. 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.
  2. In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
  3. 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.
  4. Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
  5. Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
  6. 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!
  7. Chow down with some basmati rice, garnish with coriander and you're good to go :)

See what other Food52ers are saying.

  • Truly Scrumptious
    Truly Scrumptious
  • susan g
    susan g
  • Sagegreen

3 Reviews

Truly S. April 12, 2012
what tomatoes? where does it say tomatoes?
susan G. July 23, 2011
This recipe seems to have missing ingredients -- check the blog: for the complete list. Looks good!
Sagegreen August 8, 2010
Simple and wonderful! Thanks. This recipe reminded me of the first time I mixed my own blend of garam masala. In error I added the whole thing (one half cup) to the dish I was cooking, when in fact it should have been only a pinch!