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Rajma (curry) Recipe

Indian · Main course · 60 min total

A comforting North Indian curry made with red kidney beans in a rich, spiced tomato-onion gravy. This home-style recipe is perfect with steamed rice.

Ingredients

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

Instructions

1. Drain soaked kidney beans and rinse. Pressure cook with 2 cups water and salt until soft (about 20 minutes on medium heat after first whistle). Alternatively, boil in a pot for 1-1.5 hours until tender. Set aside with cooking liquid.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1 minute until fragrant. Add tomato puree and cook until the mixture thickens and oil separates, about 5-7 minutes.
4. Add turmeric, red chili powder, coriander powder, and salt. Stir and cook for 1 minute.
5. Add the cooked kidney beans along with their liquid. Stir well. Add more water if needed for desired consistency. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
6. Add garam masala and mix well. Simmer for 2 more minutes. Garnish with fresh cilantro. Serve hot with rice or naan.

Tips

• Soaking beans overnight reduces cooking time and improves digestibility.
• For a creamier texture, mash some beans against the side of the pan before adding garam masala.
• Leftover rajma can be refrigerated for up to 3 days or frozen for a month.

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