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Kidney bean curry (Rajma) Recipe

Indian · Main course · 60 min total

A comforting North Indian curry made with red kidney beans simmered in a spiced onion-tomato gravy, perfect with rice or naan.

Ingredients

• 1 cup dried red kidney beans (rajma), soaked overnight
• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Drain soaked kidney beans and pressure cook with 3 cups water and salt until soft (about 6-8 whistles). Alternatively, boil in a pot for 1-1.5 hours until tender. Reserve the cooking liquid.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and green chili; cook for 1 minute.
4. Add tomato puree, turmeric, red chili powder, and coriander powder. Cook until oil separates, about 5-7 minutes.
5. Add the cooked kidney beans along with 1 cup of reserved cooking liquid. Stir well and bring to a simmer. Cook for 15-20 minutes, mashing some beans against the pot for thickness.
6. Add garam masala and adjust salt. Simmer for 2 more minutes. Garnish with cilantro and serve hot.

Tips

• For a creamier texture, mash a few beans with the back of a spoon.
• Rajma tastes even better the next day as flavors meld.
• Serve with steamed basmati rice or naan.

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