Rajma Recipe
Indian · Main course · 60 min total
Rajma is a beloved North Indian curry made with red kidney beans simmered in a rich, spiced tomato-onion gravy. This recipe delivers a comforting, hearty dish perfect with rice or naan.
15
min prep
min prep
45
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup dried red kidney beans (rajma), soaked overnight
- 2 tablespoons ghee or oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 cups water
- Fresh cilantro for garnish
Instructions
- Drain soaked kidney beans and rinse. Pressure cook with 2 cups water and salt until soft (about 15-20 minutes on medium heat). Alternatively, boil in a pot for 1-1.5 hours until tender.
- Heat ghee in a large pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown, about 5-7 minutes.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add tomato puree, turmeric, red chili powder, and coriander powder. Cook until the mixture thickens and oil separates, about 5-7 minutes.
- Add the cooked kidney beans along with their cooking liquid. Stir well. Add water if needed to achieve desired consistency.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the gravy thickens and flavors meld.
- Stir in garam masala and adjust salt. Simmer for 2 more minutes.
- Garnish with fresh cilantro and serve hot with steamed rice or naan.
Tips
- Soaking beans overnight reduces cooking time and improves digestibility.
- For a creamier texture, mash a few beans against the side of the pan while simmering.
- Rajma tastes even better the next day as flavors deepen.
- Serve with a squeeze of lemon juice for extra tang.
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