Bombay Tomato Rajma Chawal

A savoury staple in North Indian households!

A beautiful thick curry made with kidney beans and tomatoes and aromatic spices.

580ml jar

Bombay tomato soup

540ml can

Red kidney beans or rajma, Rinsed

Small onion, Finely diced

1 tbsp

Ginger-garlic paste

1/2 cup

Canned or frozen corn

1 tbsp

Ghee

2 cups

Steamed basmati rice, For serving

Kosher salt, To taste

1/2 tbsp

Green chillies, Finely chopped

1 tbsp

Cilantro, Finely chopped

Preheat a pot over medium heat. Melt ghee then add finely diced onion and ginger-garlic paste.
Add a pinch of salt to bring out moisture from the vegetables and to reduce cooking time. Cook for 3-4 minutes or until onions are golden brown.
Add red kidney beans and Bombay tomato soup. Add corn and season. Bring the rajma up to a simmer. Taste and adjust for seasoning.
Serve warm over steamed basmati rice garnish with green chillies and cilantro.