20-Minute Rajma Masala with Rice & Pickles
Spiced kidney bean curry made in one pan with canned beans, served over rice with crisp cucumber, onion, and lime. Warm, savory, and completely doable on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium heat. Add diced onion and cook until soft and golden, ~5 minutes.
Step 2
Stir in ginger-garlic paste, garam masala, and chili powder. Cook for 30 seconds until fragrant.
Step 3
Add canned diced tomatoes with their liquid and the drained kidney beans. Stir to combine.
Step 4
Simmer for 8–10 minutes until the sauce thickens slightly and flavors meld. Season with salt and pepper to taste.
Step 5
Spoon cooked rice onto plates. Top with rajma masala and arrange cucumber slices and red onion alongside.
Step 6
Serve with a lime wedge to squeeze over the top.
Tools you’ll need
- large skillet (10–12 inch)
- wooden spoon or spatula
- cutting board
- knife
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