Whether you’re a beginner in the kitchen or an experienced home cook, this detailed recipe and guide will help you make the perfect Rajma curry from scratch. Let's dive into this aromatic, wholesome dish that captures the essence of Indian cuisine.
What is Rajma Curry?
Rajma curry is a thick, spiced gravy made with red kidney beans, tomatoes, onions, garlic, and a blend of traditional Indian spices. Slow-cooked to perfection, the beans soak up the tangy, earthy flavors, creating a luscious, comforting dish. It's usually served with plain steamed rice or jeera rice (cumin-flavored rice).
Why You'll Love This Rajma Recipe
Wholesome and hearty: Packed with plant-based protein and fiber.
Easy to make: With pantry staples and simple steps.
Budget-friendly: Uses affordable, readily available ingredients.
Versatile: Pairs well with rice, roti, or even quinoa.
Meal-prep friendly: Tastes even better the next day!
Ingredients for Rajma Curry
Here’s what you’ll need to prepare the perfect Rajma curry (serves 4):
Main Ingredients:
1 cup dried red kidney beans (or 2 cups canned)
2 medium onions, finely chopped
3 medium tomatoes, pureed or finely chopped
1 tbsp ginger-garlic paste
2 tbsp oil or ghee
1 bay leaf
1-inch cinnamon stick
2-3 cloves
1-2 green cardamoms (optional)
Spices:
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 tsp red chili powder (adjust to taste)
Salt to taste
Garnish:
Fresh coriander leaves
A dollop of butter or cream (optional for richness)
How to Make Rajma Curry: Step-by-Step Instructions
1. Soaking and Boiling the Rajma
Start by rinsing 1 cup of dried red kidney beans thoroughly under cold water. Soak them in 3 cups of water overnight or for at least 8 hours. This softens the beans and reduces cooking time.
After soaking, drain and rinse the beans. Transfer them to a pressure cooker or Instant Pot with 3 cups of fresh water. Add a pinch of salt and pressure cook for about:
Traditional pressure cooker: 4–5 whistles
Instant Pot: Manual mode for 20-25 minutes
Beans should be tender and easily mashable between your fingers. Drain and set aside, reserving the cooking water for the gravy.
Tip: If you're using canned beans, rinse them thoroughly and skip the boiling step.
2. Preparing the Curry Base
Heat oil or ghee in a deep pan over medium heat. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Let them sizzle for a few seconds to release their aroma.
Next, add finely chopped onions and sauté until golden brown. This step is key to developing a rich, flavorful base.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the pureed tomatoes and cook until the oil begins to separate from the masala, about 7-10 minutes. This ensures the tomatoes are fully cooked and the spices are well-blended.
3. Spicing It Up
Add turmeric, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes to enhance the aroma and flavor of the spices.
4. Simmering the Rajma
Add the boiled kidney beans to the masala mixture. Pour in the reserved water from boiling the beans (or plain water if using canned). Stir everything well.
Simmer the curry on low heat for 20–25 minutes, stirring occasionally. This allows the beans to absorb the spices and thicken the gravy.
Use a spoon or masher to lightly mash a few beans—it helps to thicken the curry and add a creamy texture.
5. Final Touches
Sprinkle garam masala and give it a final stir. Let it simmer for another 2 minutes.
Turn off the heat, cover the pan, and let the flavors meld for a few minutes.
Garnish with chopped coriander leaves and, if desired, a small spoon of butter or cream for extra indulgence.
Serving Suggestions
Rajma curry pairs beautifully with:
Steamed Basmati rice (classic Rajma-Chawal)
Jeera rice (cumin rice)
Roti or paratha
Quinoa or brown rice (for a healthy twist)
Add a side of sliced onions, lemon wedges, and green chilies for a complete North Indian meal.
Tips for the Perfect Rajma Curry
Soak beans properly: It helps them cook evenly and improves digestibility.
Use fresh spices: For the best aroma and taste.
Low and slow: Simmering the curry brings out deeper flavors.
Tomato choice matters: Use ripe, red tomatoes for natural sweetness and tang.
Variations
Punjabi Rajma: Add a bit of cream or butter for a restaurant-style richness.
Spicy version: Add green chilies or a dash of black pepper for extra heat.
Rajma Masala Mix: Use a pre-blended Rajma masala if you're short on time.
Nutrition Facts (Approximate per serving)
Calories: 220
Protein: 11g
Carbs: 35g
Fat: 5g
Fiber: 9g
Rajma is rich in plant-based protein, iron, and complex carbs, making it a great choice for vegetarians and vegans.
Final Thoughts
Rajma curry is more than a dish—it's a comfort food that evokes memories, warmth, and togetherness. With its robust flavors and healthful ingredients, it’s a recipe you’ll keep coming back to. Whether you enjoy it with rice on a lazy Sunday afternoon or pack it in a weekday lunchbox, Rajma has a way of making every meal feel special.
Try this recipe today and taste the love in every bite.
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