Rajma or red kidney beans curry

This mouth-watering rajma or red kidney beans curry recipe is very easy to make, requires simple ingredients and is an ultimate comfort food.
Rajma and rice, also known as rajma chawal, is one of the most delicious, healthy and comforting meals. I am super delighted to share my family recipe with you today!

Background

Rajma in Hindi means red kidney beans. Rajma, rajma masala or rajma curry is a popular North Indian vegetarian dish made with kidney beans, onions, ginger, garlic, tomatoes and a few simple spices. You can make a vegan version by substituting the butter with vegan butter. This recipe is also gluten-free.

Rajma is packed with healthy ingredients. Kidney beans, the key ingredient in rajma are an excellent source of protein, fibre, and complex carbohydrates. 

Rajma with rice, also known as rajma chawal is a favourite comfort food enjoyed across India and is an unbeatable combination. It is a thick gravy with a rich taste. This classic vegetarian curry is considered a part of the regular diet in India, Pakistan, Bangladesh and Nepal. It is also made on special occasions, festivals, weekends, parties etc.

It is a cozy one-pot recipe that feels like a warm hug especially in the cold weather.

How to make rajma or red kidney beans curry

To me, rajma chawal is the definition of comfort food. My family has been making Punjabi style rajma or red kidney beans curry for decades, and has always been a family favourite. The traditional way of cooking involves using dry red kidney beans. But if you are in a time crunch, you could also use canned kidney beans, which I have used in this recipe. 

If using dry kidney beans, begin by soaking them overnight in water. Drain and rinse them the next day and cook them till soft. If you are planning to use canned kidney beans, skip this step. But make sure to drain the excess water from the can and wash the beans before using. 

The next step is to prepare the rajma masala, the binding factor for this dish. Start by sauteeing cumin seeds, black cardamom, onions, ginger, garlic and green chillies in oil and butter. Add tomatoes, turmeric, chilli powder, coriander powder, garam masala and salt. Mix well and cook till the tomatoes are mushy and the mixture starts to release oil. 

To this, add the cooked or canned kidney beans, water and medium heat for 4 to 5 minutes. Mash some of the kidney beans to thicken the curry. Mashing adds creaminess to the rajma curry.

Garnish with julienned ginger and freshly chopped coriander. Serve hot with rice.

It is:
extremely satisfying
nutritious
delicious
aromatic
and a comforting meal a whole family can enjoy.

Pro TIPS to make rajma or red kidney beans curry:

1. Mince the ginger and garlic using a mortar and pestle for a robust flavour. This imparts an incredible flavour and adds a great aroma to the curry.  
2. Rajma tastes even better the next day. Reheat in a pan with a bit of vegan butter or ghee (skip ghee for a vegan version)

More curry recipes to try:

South-Indian style pumpkin curry

Black beans curry

Zucchini or Courgette curry

If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you! 

Rajma or red kidney beans curry

This mouth-watering rajma or kidney beans curry recipe is very easy to make, requires simple ingredients and is an ultimate comfort food.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Curry

Cuisine Indian

Servings 6

Calories 86 kcal

Ingredients

  

1x2x3x

• 2 x 400g cans red kidney beans or 2 cups rajma/red kidney beans soaked overnight

For masala

• 1 tablespoon oil
• 1 tablespoon vegan butter or ghee skip ghee for a vegan version
• 1 teaspoon cumin seeds
• 2 black cardamom pods
• 2 medium-sized onions diced thinly length-wise
• 1 tablespoon minced ginger
• 3 cloves garlic minced
• 1 green chilli finely chopped
• 4 small ripe tomatoes chopped
• 1 teaspoon turmeric
• 2 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 teaspoon chilli powder
• 1 teaspoon salt
• water

To garnish

• chopped coriander
• ginger julienned

Instructions

 

Cook the soaked rajma/red kidney beans (skip if using canned kidney beans)

• Pressure cooker method:

  Drain and rinse the kidney beans in water. Cook the soaked red kidney beans in a pressure cooker covered with water and a pinch of salt. Boil for 3 to 4 whistles.

  Stovetop method:

  Drain and rinse the kidney beans in water. Add the kidney beans and a pinch of salt to a large saucepan and cover with cold water. Bring to a boil and then cover with a lid and simmer for 50 to 60 minutes, until cooked. It should have a creamy texture.

Prepare the masala

• Heat oil and butter in a large saucepan over medium heat. Add cumin seeds and black cardamon. Sauté for a minute unil fragrant.
• Add onions and sauté for 4 to 5 minutes until slightly caramelised. Add ginger, garlic and green chillies. Sauté for a minute.
• Add tomatoes, turmeric, chilli powder, coriander powder, garam masala and salt. Mix well and cook till the tomatoes are mushy and the mixture starts to release oil.
• Add canned* or cooked** red kidney beans and sauté for 3 to 4 minutes.
• Add plain water or the reserved water from cooking the beans. Simmer on medium heat for 4 to 5 minutes.
• Mash some of the kidney beans to thicken the curry. This adds creaminess to the rajma.
• Garnish with julienned ginger and freshly chopped coriander. Serve hot with rice.
• Store rajma well covered in the refrigerator for up to 5-7 days. Or, store in the freezer for up to 1 month.

Video

Notes

• Nutrition values are a rough estimate for guidance.
• Cooking time is based on the time it took me to cook canned red kidney beans. Include additional soaking time (overnight) and cooking time if using dry red kidney beans.
• *If you use canned rajma/red kidney beans, drain and rinse thoroughly before adding.
• ** If you use cooked red kidney beans, drain and save the water to use this in the curry.

Nutrition

Calories: 86kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 425mgPotassium: 297mgFiber: 3gSugar: 4gVitamin A: 787IUVitamin C: 16mgCalcium: 32mgIron: 1mg

Keyword curry recipe, kidney beans curry, masala recipe, rajma, rajma chawal, rajma chawal recipe, rajma curry, rajma masala, rajma masala recipe, rajma recipe, vegan recipe, vegetarian dishes of india

Tried this recipe?Mention @thisisvegetarianglobe on Instagram or tag #thisisvegetarianglobe!