Rajma Masala Curry ( Spicy Pinto Bean Curry)

I love  rajma! It’s one of my favourite dishes. Usually served with basmati rice, this Indian pinto bean dish is called ‘rajma chawal’ in Hindi. I highly doubt you will find this  at any Indian restaurant but it’s one of the most popular North Indian dishes.  Made with a spicy tomato masala, it’s really flavorful and paired with rice, it’s extremely satisfying to eat.

Serves 4

What we need:

  • 2 cups raw or 2 cans cooked pinto beans
  • 3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1  onion
  • 2 cloves fresh garlic
  • 1 tbsp fresh ginger
  • 1 green chilli (optional)
  • Handful of freshly chopped coriander
  • 1/2 can plum tomatoes
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/2 tsp coriander powder
  • Pinch of tandoori powder (optional)

How we do:

  • 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.
  • In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
  • 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.
  • Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
  • Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
  • Add the cooked pinto beans to the masala and add half cup of water. If you boiled beans rom raw, also add the water they were boiled in. Cook on high and let it come to a boil for about 5-7 minutes. Check for salt!
  • Balle Balle! Chow down with some basmati rice, garnish with coriander and you’re good to go đŸ™‚

Chicken Masala

When I decided to make Murgh Masala (Chicken Masala) I was pretty excited but also kinda nervous as I was cooking for the family which meant  I was cooking for Dad who fancies himself as a bit of critique when it comes to non vegetarian dishes. Regardless I got to cooking, and to make a long story short, Dad essentially compared my dish to my Mum’s cooking so yeah I was pretty happy to say the least!!!
So yes, do try it out. Let me know how it goes. It’s a nice creamy masala  but without the calories as I use yoghurt instead of cream so you can sneak in the extra chappati or two into your plate. Check it out y’all!

Serves 4-6

What we need:

1 whole chicken, pre portioned and skinned
1 black cardamom
6 whole pepper corns
1  1/2 onions, finely chopped
4 garlic cloves, peeled and chopped
2 tbsp ginger, grated
3 tsp salt
1  tsp garam masala
1 tsp haldi
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tin plum tomatoes
4 potatoes, peeled and cut into 4 (optional)
3 tbsp yoghurt
handful fresh coriander, chopped
4 tbsp olive oil

How we do:

  • Heat the oil in a non stick pot on medium-high heat. Add the cardomom and peppercorns. Once they begin to sizzle, add the onions.
  • Stir constantly for 5-7 minutes. Once they turn a slight golden colour, add the garlic and mix well. Now add the ginger and mix again.
  • Now add all of the dry spices and mix. Add the plum tomatoes at this point and mash well.
  • When the oil separtes from the masala, add the chicken pieces to the masala and stir on high heat for 10 minutes.
  • Within 10 minutes, you will see water forming in the pot. Then add the lid and stir every 2 minutes until the water reduces.
  • Add the peeled potatoes at this point (optional).
  • Add 1 cup of water and cook on low-medium heat for 30 minutes with the lid on, checking and stirring it every 5 minutes.
  • After half an hour, the meat should be soft and tender. At this point add the yoghurt and let it cook for 2 minutes. Turn the heat off. Add the fresh coriander and 1/4 tsp garam masala.
  • Put the lid back on and leave it for 10 minutes
  • BALLE BALLE! You’re done! Best served with hot chappatis or basmati rice.

Indian Chick Pea Curry (Cholay)


This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you’ve ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

  • 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1 whole diced onion
  • 2 cloves fresh grated garlic
  • 1 tbsp fresh grated ginger
  • 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
  • 2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp haldi (turmeric)
  • 1/2 tsp paprika/chilly powder
  • 1/2 tsp coriander powder
  • 1 tbsp yogurt
  • Handful of freshly chopped coriander

How we do:

  • If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
  • For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  • Sprinkle on the fresh coriander and you’re done.
    BALLE BALLE!