Rajma Masala with Rice and Spinach
A cozy Indian one-dish meal scaled for 1, featuring hearty kidney beans in a spiced tomato gravy, fluffy basmati rice, and garlicky sautéed spinach. This balanced plate blends protein, starch, and greens with warm garlic and cumin notes for a comforting, pantry-friendly dinner.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/3 cup dried kidney beans (or 1 cup canned kidney beans, drained and rinsed)
- 2 1/2 cup basmati rice
- 2 cup water (for rice)
- 2 cup chopped spinach
- 4 teaspoons ghee or oil
- 2 small onion, finely chopped
- 2 clove garlic, minced
- 2 1/2 inch ginger, grated
- 2 small tomato, chopped
- 2 1/2 teaspoon ground cumin
- 2 1/2 teaspoon coriander powder
- 2 1/4 teaspoon turmeric
- 2 1/4 teaspoon chili powder
- 2 1/4 teaspoon garam masala
- 2 Salt to taste
- 2 Fresh cilantro for garnish
Instructions
- If using dried beans, soak overnight and rinse; cook in fresh water for 40-45 minutes until tender, then drain.
- Rinse rice; combine with 1 cup water in a small pot and simmer covered until fluffy, about 12-15 minutes.
- Heat ghee in a pan; add onion and sauté until translucent, 3-4 minutes.
- Stir in garlic, ginger, tomato, cumin, coriander, turmeric, and chili; cook 3 minutes until tomato softens.
- Add cooked beans with 1/3 cup water; simmer 5-7 minutes, finishing with garam masala and salt.
- In a separate pan, sauté spinach with a pinch of salt for 2-3 minutes until wilted; set aside.
- Plate rice, spoon rajma masala over, and top with spinach; garnish with cilantro.
Chef’s Pro Tips
- Add a squeeze of lemon juice at the end for brightness.
- For a creamier sauce, mash a few beans into the gravy.
- Use canned beans for a quicker version.
Serving Suggestions
Serve with extra steamed basmati and a wedge of lime; pair with yogurt or raita if desired.
Storage Instructions
Store leftovers in an airtight container up to 2 days. Reheat gently with a splash of water.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 15 |
| carbs | 65 |
| fat | 9 |
| fiber | 12 |
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