Indian Style Pinto Beans and Corn Curry

Pinto beans is the one of the most commonly used beans in America, it is used in various mexican dishes like burritos, tacos and Mexican chili. Pinto beans are low in saturated fat and are good source of protein and minerals and plays a vital role in vegan or vegetarian diet. Also like many other beans pinto beans are good source of dietary fiber. This Indian pinto beans corn curry is made with the similar ingredients that we use in kidney bean curry also known as ” Rajma Masala” in India. This pinto bean corn curry can be served with rice or chapati.

Indian Stle Pinto Beans and Corn Curry

This pinto beans corn curry is very simple and delicious dish, but the cooking time varies depending upon the type of pinto beans you are using. I personally prefer to soak raw beans overnight and then I cook them in pressure cooker but you can also use canned beans or you can boil soaked beans too if you don’t have pressure cooker.

Pinto Beans Corn CurryThe unique thing about this pinto beans or rajma masala  is that it is not commonly available on the menu list of  restaurants, but it is one of the most common Sunday lunch option for North Indian families. So try and enjoy this special curry recipe.

Indian Style Pinto Beans Corns Curry
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Spicy Indian style pinto bean curry recipe.
  • 1½ cup raw pinto beans (soaked overnight or minimum for 6 hours)/ 2 cans pinto beans.
  • 1 cup corn ( fresh/frozen).
  • 4 tsp pure olive oil/ canola oil.
  • ⅛ tsp asafoetida powder.(optional).
  • 1 tsp cumin seeds.
  • 1 red onion (finely chopped).
  • 2 tsp ginger-garlic paste.
  • 1 cup chopped/ pureed tomatoes(I have used vine ripened tomatoes).
  • 1 tsp salt.
  • ½ tsp turmeric powder.
  • 1 tsp coriander powder.
  • ½ tsp red chilli powder/ paprika.
  • ½ tsp garam masala powder.
  • ⅓ cup cilantro(chopped).
  1. Cook overnight soaked pinto beans with ½ tsp of salt,in pressure cooker or boil them until soft.
  2. Heat oil in a pan on medium high heat, once it's hot then add asafoetida powder and cumin seeds to it. When cumin seeds begins to sizzle then add ginger garlic paste, cook for 30 seconds- 1 min.
  3. Add chopped onion and cook until golden brown approximately 3-5 minutes. You need to cook onions properly otherwise they would feel raw while eating.
  4. Now add tomatoes and mix well, turn the heat to medium -low and add turmeric powder, coriander powder, ½ tsp salt, red chilli powder and garam masala powder.
  5. Cook for 3-5 minutes stirring occasionally. Now whole mixture should turn to light brown or dark red in color and you'll see oil begin to separate from the masala.
  6. Add corn and mix well, add cooked or canned pinto beans to the masala along-with ½ cup of water. Cook on high heat and let it come to boil then simmer for 20 minutes. Taste and add more salt if required.
  7. Remove from heat and let it cool slightly, garnish with cilantro.
  8. Serve this pinto beans corn curry hot /warm with cooked basmati rice or flat bread.
If you areusing canned pinto beans then wash beans properly to get rid of extra salt.
Use more or less salt or spices according to taste.
Nutrition Information
Calories: 199.0 Fat: 10.1 g Saturated fat: 0.8 g Unsaturated fat: 4.3 g Carbohydrates: 34.2 g Sugar: 1.6 g Sodium: 721.3 mg Fiber: 8.4 g Protein: 8.2 g Cholesterol: 0.0 mg


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