Indian Spicy Pinto Bean Curry (Rajma) – a delicious recipe with pinto beans, olive oil, cumin seeds, onion, garlic, ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 :)
289
kcal
Calories
13
g
Fat
35
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups pinto beans, 3 tablespoons olive oil, 1 teaspoon cumin seeds, 1 onion, and more.
Yes, Indian Spicy Pinto Bean Curry (Rajma) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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