Kidney Bean Stew – Rajma

 Every week , I soak one bean so that I can add it to any dish or make a dish of its own. Beans are such a versatile ingredient and a vegetarian’s best friend for protein.  Imagine a life without lentils and Beans as a vegetarian …. then i would be a cow grazing through the fields all day living off that grass … thinking of it… No Human related stress, Graze all day , sleep at night .

Ohh no… not again .. come back ashwini .. we have a blog to write and some great shopping tasks to finish for #BlackFriday today.  After Hosting a big Thanksgiving dinner last night for friends and family and cooking non stop, I wanted to make something quick for breakfast and lunch so that I can catch up with my friend and her family who are staying over the weekend with us and spend some time outside trying to get my hands on some good deals.

Today morning as soon as I woke up I made a plan for myself to make quick one pot dishes for breakfast and lunch so i did not have to slave over the stove cooking for about 8 people. So for breakfast, I made a bookmarked Gingerbread Muffin recipe with a healthy dose of banana in them so they would keep us full  until lunch 🙂 . Tasted yummy with some Indian chai, coffee as well as herbal teas 🙂

As soon as I was done with the muffins, I quickly made the Rajma in a pressure cooker and some white boiled rice that I could just heat up and serve :). Mission Accomplished. House Smells awesome !!!

So here we go with the quick One pot Kidney Bean Stew recipe . I normally make it for 2 so my below recipe is for 2 people and you can increase it to serve more folks accordingly

Kidney Bean Stew - Rajma
Serves 2
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Prep Time
9 hr
Cook Time
30 min
Total Time
10 hr
Prep Time
9 hr
Cook Time
30 min
Total Time
10 hr
404 calories
68 g
0 g
6 g
24 g
0 g
305 g
1087 g
9 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 404
Calories from Fat 50
% Daily Value *
Total Fat 6g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 1087mg
Total Carbohydrates 68g
Dietary Fiber 26g
Sugars 9g
Protein 24g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup of Dry Kidney Beans
  2. 1 small Red Onion
  3. 2 green chillies
  4. 1 garlic clove
  5. 1/4 tsp. turmeric powder
  6. 1/4 tsp. extra hot red chilli powder (optional)
  7. 1/4 tsp. amchur- dry mango powder
  8. 3/4 tsp. salt
  9. 1 14oz can of diced tomatoes
  10. 2 tsp. oil
Soaking the beans
  1. Soak the 1 cup of dry kidney beans in 2 cups of water for 8 hours.
  2. Once they are all plump , drain the excess water
For the Stew
  1. Cook the 2 cups of kidney beans in a pressure cooker for 3 whistles so they are al dente with 1/4 tsp.salt.
  2. Heat up a pan and add the 2 tsp oil.
  3. Finely chop the onion and green chilli
  4. Add it to the pan and saute until the onion turns translucent
  5. Add the turmeric, red chilli powder, amchur powder and salt to the sauted onions so that the spices get roasted
  6. Add the can of diced tomatoes to the mix and let the mix come to slow boil so the raw smell of tomatoes goes away.
  7. It will take around 10 minutes for the curry base to come together.
  8. Add the cooked Kidney beans to this Tomato-Onion Mix and let the whole stew cook on slow simmer for 30 mins so that the kidney beans absorb the spice.
  9. Garnish with coriander leave and serve it hot with some white rice.
  1. You can use a can of cooked kidney beans and skip the soak and cook kidney beans if you are pressed for time.
  2. You can use Sour grape powder or lemon juice at the very end to add some tanginess to this dish
  3. If you like it less spicy, use normal red chilli powder
Fusion Food Experiences

So how did you spend Thanksgiving or if you do not celebrate thanksgiving, how are you spending this weekend which is the last week before the December Holiday Frenzy starts?

About Ashwini

software professional, blogger, food and photo enthusiast