Rajma Curry
Transform mealtime into a comforting celebration with this classic Rajma Curry recipe, a traditional North Indian favorite that’s brimming with bold flavors and heartwarming aromas. Made with tender, protein-rich red kidney beans (rajma) simmered in a luscious spiced tomato-and-onion gravy, this dish is the epitome of wholesome, home-cooked comfort food. Key spices like turmeric, garam masala, and cumin add layers of depth and warmth, while a garnish of fresh coriander adds a vibrant finishing touch. Perfectly suited for pairing with fluffy steamed rice or soft rotis, this easy-to-make curry not only boasts rich, hearty flavors but is also high in plant-based protein and fiber, making it a nourishing choice for lunch or dinner. Whether it's a weekend indulgence or a special occasion, this one-pot wonder is sure to be your go-to recipe for an authentic taste of Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans (rajma)
- 4 cups Water
- 1 large Onion, finely chopped
- 2 large Tomatoes, pureed
- 1 tablespoon Ginger garlic paste
- 2 tablespoons Ghee or oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the dried red kidney beans under cold water. Soak them in enough water overnight or for about 8 hours.
Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of water and pressure cook until the beans are soft and cooked through. Typically, this takes about 20-25 minutes on a medium flame after the first whistle. Let the pressure release naturally.
In a pan, heat ghee or oil over a medium flame. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onion. Stir and sauté until the onions soften and turn golden brown.
Add ginger garlic paste and sauté for a further 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree, then add turmeric powder, red chili powder, and coriander powder. Mix well and cook until the oil starts to separate from the masala, about 10 minutes.
Add the cooked kidney beans along with their cooking liquid to the masala. Stir to combine.
Add salt and garam masala, then mix well. Let the curry simmer on low flame for about 15 minutes, allowing the flavors to meld and the curry to thicken slightly.
Garnish with freshly chopped coriander leaves before serving.
Serve the rajma curry hot with steamed rice or roti.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2496 mg | 108% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 16.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3921 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
