This is my go-to recipe for introducing basic Indian food to skeptics and fussy eaters: India meets Mexico with red kidney beans, tomato, corn, cumin, rice, and topped with sour cream and cilantro. A one-pot solution of red kidney bean curry with basmati rice and corn (rajma with corn pulao) that boasts authentic Indian flavors that a picky eater could love!

What’s a good way to introduce people to Indian food…especially if they’ve decided they don’t like it? This is a question I hear often.

First, it seems for every person I meet who ‘loves’ Indian food, there are just as many folks who say ‘no thanks, I don’t care for it.’ In my experience, most people who say they don’t care for it usually a) don’t know much about it, which they freely admit and/or b) haven’t eaten good Indian food. Even fewer have eaten a home cooked Indian meal.

Second, many people are turned off by the idea of ‘curry’ or ‘curry powder.’ As I explained in my post ‘What is curry?’ there are hundreds of curry powders around the world and not all of them taste the same. Curry itself is a particular word with deep historical roots and diverse global interpretations.

Third, even people who like Indian food assume that most dishes are very oily or have overly saucy gravies sometimes with an unhealthy amount of cream. Indian home cooking is actually less so — for instance, in a simple everyday dish that typically serves four people, I use one tablespoon of canola oil. That’s it.

Like my husband Sean, a number of my closest friends thought they didn’t like Indian food at first. And some of them are stubborn. Really stubborn. Just stick with me, I will convert you in no time.

Exhibit A: When I first met my friend Andrea at the University of Toronto, we went to an Indian restaurant with a group of students where she would only eat salad and naan (Indian flatbread). Andrea’s parents are fantastic cooks, she grew up eating dishes like handmade gnocchi and minestrone from scratch — she just hadn’t had any exposure to Indian food. Since we were roommates, it was easy for me to have her try different homemade dishes; I made a simple chick peas curry with steamed basmati rice and she was hooked. Today, Andrea not only craves Indian food, she cooks it herself! When she moved to Europe a few years ago, I made her a homemade Indian spice box so she could make her favorite dishes any time.

Exhibit B: When Sean and I lived in Washington D.C. I distinctly remember my friend Kara would cross to the other side of the street whenever she passed an Indian restaurant. She didn’t like the thought of Indian food. I convinced her to come over for dinner and made a simple Indian-style grilled chicken along with steamed basmati rice with peas; I even made a strongly spiced eggplant dish just to take it up a notch. Kara loved all of it, and I’ll never forget the surprised and satisfied look on her face. Just recently, she told me about a wonderful biryani she ate. She’s still not sold on the idea of fresh cilantro, so I’ll keep trying.

Deciding you don’t like Indian food without trying it in a good, reputable restaurant OR in someone’s home, is like deciding you don’t like ravioli because you’ve only had Chef Boyardee. I’m not knocking Chef Boyardee guys, I’m a child of the 1970s and 1980s so what do you think I had in my lunch thermos sometimes?

So, what’s a good recipe to introduce skeptics and picky eaters to Indian food and show them the virtues of the richness and flavor of Indian cuisine? Most people — dare I say 90% of folks — like Italian food and/or Mexican food. Even the plainest eaters seem to like global staples like pasta or rice.  Now that’s something I can work with for sure! Solution: red kidney beans curry (rajma) with corn pulao (basmati rice cooked with cumin seeds and fresh corn). You could call it an Indian version of Mexican rice and beans (red kidney beans, rice, tomatoes, onions, garlic, corn…get the idea?). I made this dish in London last summer and someone said, “Oh! This is like Indian-Mexican food!” — truth be told, I hadn’t really thought of it that way before.

The best thing of all is you can make the whole thing in one pot in about 30 minutes. Moreover, because many picky eaters don’t like the idea of strong spices or Indian dishes that are swimming in sauce, I’ve ensured the dish is spiced and sauced just right — enough authentic flavors so the adventurous eater won’t be bored, and just enough for the skeptical eater. Top it with some freshly chopped cilantro and a dollop of sour cream, and serve it to your Indian food skeptic. Let me know how it goes for you!

One-pot Red Kidney Beans Curry & Basmati Rice with Corn (One-pot Rajma and Corn Pulao)

Serves 4

Ingredients

• 1 tablespoon canola oil
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon red chilli flakes (if you like heat increase to 1/2 teaspoon)
• 1 onion, finely chopped
• 2 cloves of garlic, finely minced
• 1/2-inch piece of fresh ginger root, peeled and minced
• 2 heaping tablespoons tomato paste
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1 teaspoon salt
• 14 ounce can red kidney beans, rinsed and drained (save the can and rinse it out for the next line)
• 1/2 empty can rinsed and filled with cold water
• 1/2 cup uncooked basmati rice
• 1/2 cup corn (canned or frozen)
• 1/2 cup water
• Fresh cilantro, finely chopped (for serving)
• Sour cream (for serving)

Preparation

1. Heat oil in saucepan on medium heat along with cumin seeds and dry red chilli flakes. Once the seeds and flakes begin to move, you know the oil is ready.
2. Add onion, garlic, and ginger and sauté until glassy and golden about 5 minutes.
3. Add tomato paste and combine well, and reduce heat slightly to medium low. Add coriander, garam masala, turmeric, and salt.
4. Add drained red kidney beans, 1/2 can of water, and combine well. Increase heat and bring to a boil. As soon as it’s bubbling a little, add uncooked basmati rice and corn. Mix well and bring to a boil again.
5. Once it boils, reduce heat to low, cover tightly with lid and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
6. Top with fresh cilantro and a dollop of sour cream before serving.