Bombay Tomato Rajma Chawal

A savoury staple in North Indian households!

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



  1. Preheat a pot over medium heat. Melt ghee then add finely diced onion and ginger-garlic paste.
  2. 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.
  3. Add red kidney beans and Bombay tomato soup. Add corn and season. Bring the rajma up to a simmer. Taste and adjust for seasoning.
  4. Serve warm over steamed basmati rice garnish with green chillies and cilantro.