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Kidney Bean Curry (Rajma) Recipe

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4.2 from 7 reviews

A hearty and flavorful Kidney Bean Curry (Rajma) recipe featuring soaked and simmered kidney beans in a spiced tomato-based gravy, seasoned with traditional Indian spices and garnished with fresh cilantro. Perfect as a comforting vegetarian main dish served with rice or bread.

  • Total Time: 12 hours
  • Yield: 8 servings

Ingredients

Beans

  • 350g (12.5oz) dried kidney beans
  • Water for soaking and cooking

Spice Base

  • 1 tablespoon ghee (or other cooking oil)
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 2 tablespoons grated ginger root
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon deggi mirch (hot chili powder, adjust to taste)
  • 5 cardamom pods
  • 1.5 teaspoons turmeric
  • 1 teaspoon garam masala

Liquids and Seasoning

  • 1 cup (240ml) passata
  • 2 cups (480ml) water
  • 1/2 teaspoon salt, plus additional to taste

Garnish

  • Chopped cilantro (coriander), optional

Instructions

  1. Soak the Beans: Place the kidney beans in a large bowl and fully immerse them in cold water. Leave to soak overnight or for at least 10 hours to soften.
  2. Rinse the Beans: After soaking, thoroughly rinse the kidney beans under cold water to remove any impurities.
  3. Cook the Beans: Transfer the soaked beans to a large saucepan and cover completely with cold water. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the beans are soft but still hold their shape.
  4. Drain the Beans: Once cooked, drain the beans and set aside.
  5. Prepare the Spice Base: Heat the ghee or chosen cooking oil in a large deep frying pan over medium-high heat. Add the diced onions and cumin seeds, frying until the onions are softened and lightly golden.
  6. Add Aromatics and Spices: Stir in the grated ginger, minced garlic, ground cumin, ground coriander, turmeric, garam masala, deggi mirch, and 1/2 teaspoon salt. Cook for about a minute until the mixture becomes paste-like and fragrant.
  7. Combine Main Ingredients: Add the passata, cardamom pods, cooked kidney beans, and 2 cups of water to the pan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to develop flavors fully.
  8. Adjust Consistency: For thicker gravy, mash a few of the kidney beans into the sauce. For a looser gravy, add a bit more water as desired.
  9. Season to Taste: Taste the curry and add more salt if needed to enhance the flavor.
  10. Serve: Spoon the kidney bean curry into serving dishes. Optionally, sprinkle with chopped cilantro for a fresh garnish.
  11. Enjoy: Serve the Rajma hot with rice, roti, or your preferred accompaniment for a satisfying meal.

Notes

  • Soaking the beans overnight is essential to reduce cooking time and improve digestibility.
  • If short on time, canned kidney beans can be used, but reduce cooking time accordingly as they are already cooked.
  • Adjust the amount of chili powder to control the heat level.
  • Mashing a few beans helps thicken the gravy and adds texture.
  • This dish pairs well with steamed basmati rice or Indian flatbreads like chapati or naan.
  • Ghee can be substituted with vegetable oil for a vegan option, but the flavor will be slightly different.
  • Author: Monica
  • Prep Time: 10 hours 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/kidney-bean-curry-rajma-recipe/