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Mouth-watering rajma/kidney beans recipe that is very easy to make, requires simple ingredients and is an ultimate comfort food.

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
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curry
Cuisine Indian
Servings 6
Calories 86 kcal

Ingredients
  

  • 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
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