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Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Rajma (or Indian Spiced Vegetarian Chili)

I found this recipe for “Rajma” on FoodNetwork.com a while back, and decided to try it out this past weekend. For those of you new to Indian food, Rajma is basically a North Indian vegetarian dish consisting of red kidney beans in a thick curry with lots of Indian whole spices – it’s usually served with rice or naan. When made without tons of oil/butter/cream, Rajma is actually a super healthy one pot meal – think of it as vegetarian chili with lots of yummy Indian spices! This recipe is especially healthy because in addition to the kidney beans (which have tons of fiber, protein and are low in calories), there are tons of veggies to round out the meal as well. The recipe with my notes are below – it only took about an hour to make and that’s including cutting all the veggies, heating the naan and waiting for the curry to simmer and cook through!

Ingredients

  • 2 tablespoons vegetable oil (Note – I only used 1 Tbsp of Extra Virgin Olive Oil and it was enough. Save the extra 120 calories and only use 1 Tbsp!)
  • 1 cup minced onions (I used a red onion, and probably used more than a cup – I just used 1 small red onion and cut the whole thing)
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced (I actually used 4 cloves for more taste/flavor)
  • 4 firm, ripe tomatoes, cut into 1-inch pieces (Roma tomatoes work great here. Note: Make sure you use all the seeds and pulp from inside the tomato, it makes a great base for the curry!)
  • teaspoons minced gingerroot, or 1 teaspoon ground ginger (I ended up using closer to 1 Tbsp)
  • 1 teaspoon cumin seeds
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon dried red pepper flakes, or to taste (optional) (I would highly recommend adding this in – gives the curry a nice kick without being too spicy!)
  • 2 cups drained kidney beans (19-ounce can)
  • Salt and freshly ground pepper, to taste
  • 1/2 lemon, juiced, or to taste
  • 3 tablespoons minced fresh cilantro

Directions

  1. In a large saucepan set over medium heat, add the oil, onions and pepper, and cook, stirring occasionally, for 5 minutes.
  2. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
  3. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. (Note – I ended up cooking it for 10 min) Stir in the lemon juice and cilantro (and then I let it heat through for 1-2 min)

Pictures!


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22 responses to “Rajma (or Indian Spiced Vegetarian Chili)”

    • Thanks Amy! You’re right – the Garam Masala gives this recipe just that little extra something to make it super yummy 🙂

    • Hi Corinne! This recipe makes 4 servings, and each serving has: 175 calories, 4.3g fat, 28g carbs, 10g fiber, 1g sugar, and 8g protein. Hope that helps!

  1. Rajma is one of my all-time favourite meals, and one of the biggest reminders of life back in India. I love that this recipe includes pepper, one of my five a day 😉

  2. Can I add a teaspoon of chili powder to sorta “Americanize” it? It’s got all the good ingredients of a good American style chili – except it is missing the chili powder. Would the chili powder ruin it?

    • Hi Jack! I think 1 tsp of chili powder would probably work fine in this recipe. It doesn’t hurt to try it! Let me know how it turns out!

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