Rajma is a hearty and flavorful North Indian curry made with red kidney beans simmered in a spiced onion-tomato gravy. It’s rich, warming, and often enjoyed with hot steamed basmati rice, forming the much-loved combo called “Rajma Chawal.” This dish is filling, packed with plant-based protein, and ideal for lunch or dinner. Slow cooking is key to getting soft, melt-in-the-mouth beans and a thick, comforting curry. This recipe serves 4.
Ingredients
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1 cup dried red kidney beans (rajma)
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3 cups water (for soaking)
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1 large onion, finely chopped
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2 medium tomatoes, pureed or finely chopped
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1 teaspoon ginger-garlic paste
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1–2 green chilies, chopped (optional)
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2 tablespoons oil or ghee
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1 teaspoon cumin seeds
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½ teaspoon turmeric
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1 teaspoon red chili powder
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1 teaspoon coriander powder
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1 teaspoon garam masala
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Salt to taste
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Fresh coriander leaves, chopped (for garnish)
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3 cups water (for cooking rajma)
Instructions
1. Soak and Cook the Rajma
Rinse kidney beans well and soak them overnight (or at least 8 hours) in plenty of water. Drain and rinse again. Add them to a pressure cooker with 3 cups of fresh water and a pinch of salt. Pressure cook for 15–20 minutes or until the beans are soft and tender. If using canned beans, rinse them well and skip to the gravy.
2. Prepare the Masala
Heat oil or ghee in a pan. Add cumin seeds. Once they sizzle, add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and cook for a minute. Stir in the tomatoes and cook until the oil begins to separate from the mixture.
3. Add the Spices
Mix in turmeric, red chili powder, coriander powder, and salt. Cook the masala on low heat for 5–6 minutes until it’s well blended and aromatic.
4. Combine Rajma and Masala
Add the cooked kidney beans to the pan along with the water they were boiled in. Stir gently to mix the beans with the masala. Simmer on low heat for 15–20 minutes until the gravy thickens and the flavors deepen. Add more water if needed for a thinner consistency. Sprinkle garam masala at the end and stir well.
5. Serve
Garnish with chopped fresh coriander. Serve hot with basmati rice, jeera rice, or roti. A side of onion rings and lemon slices completes the meal.
Rajma is more than just a curry—it’s a comfort dish in many Indian homes. Warm, filling, and full of flavor, it brings together simple ingredients in a way that feels nourishing and satisfying every time.
