Rajma (Indian Kidney Bean Curry) Recipe – Indian Special
Rajma is a beloved North Indian dish featuring red kidney beans cooked in a flavorful, spiced tomato-onion gravy. This hearty curry is a staple in Punjabi households, cherished for its comforting texture and rich flavors. Typically served with steamed basmati rice (Rajma Chawal), it’s a protein-packed vegetarian favorite that’s perfect for lunch or dinner. The combination of kidney beans and aromatic spices creates a satisfying and wholesome meal that resonates with the warmth of Indian home cooking.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Rajma (Indian Kidney Bean Curry) Ingredients:
- 1 cup dried red kidney beans (or 2 cups canned, rinsed)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or ghee
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida (hing) (optional)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- Salt, to taste
- 2–3 cups water (adjust for consistency)
- Fresh coriander leaves, chopped (for garnish)
Soak & Cook Beans:
Soak dried rajma overnight. Drain and rinse. Pressure cook with water and a pinch of salt for 15–20 minutes until soft. If using canned, skip to next step.
Sauté Aromatics:
Heat oil or ghee in a pan. Add cumin seeds and asafoetida. Once they sizzle, add chopped onions. Cook until golden brown.
Add Tomatoes & Spices:
Add ginger-garlic paste and sauté until raw smell goes away. Stir in tomato puree and all spices. Cook until oil separates and the masala turns deep red.
Add Beans & Simmer:
Add cooked beans along with their water. Simmer on low heat for 15–20 minutes until thick and flavorful. Mash a few beans to make the curry creamier.
Serve:
Garnish with fresh coriander. Serve hot with steamed rice (Rajma-Chawal) or roti.
Recipe Notes :
Quick Option: Use canned beans to skip soaking and cooking time.
Creamier Texture: Mash some of the beans into the gravy for a thicker curry.
Spice Level: Adjust chili powder to taste or add green chilies for extra heat.
Flavor Tip: Let the curry simmer longer for deeper flavor—Rajma gets better with time!
Serving Suggestion: Rajma-Chawal is a classic combo—add a dollop of ghee for extra richness.
