Rajma Indian Red Kidney Bean Curry
Dive into the comforting flavors of Rajma, a classic Indian red kidney bean curry that's hearty, aromatic, and packed with wholesome goodness. This vegetarian favorite combines tender red kidney beans with a rich, spiced tomato-onion gravy featuring fragrant cumin seeds, warming garam masala, and a hint of fresh ginger and garlic. Whether you’re using perfectly cooked dried beans or the convenience of canned, this dish simmers to perfection, creating a luscious, flavor-infused curry that pairs beautifully with steamed basmati rice or fluffy naan bread. Ready in under an hour, this protein-packed recipe is a healthy and satisfying choice for weeknight dinners or a vibrant addition to any feast.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans (or canned red kidney beans)
- 4 cups Water (for cooking beans)
- 2 tablespoons Oil (vegetable or sunflower)
- 1 teaspoon Cumin seeds
- 1 medium Onion (finely chopped)
- 1 inch Ginger (finely grated)
- 4 cloves Garlic (minced)
- 2 small Green chilies (finely chopped)
- 2 medium Tomatoes (pureed)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
If using dried kidney beans, rinse them thoroughly and soak them in water for 6-8 hours or overnight. Drain and rinse the soaked beans before cooking.
Cook the soaked kidney beans in 4 cups of water in a pressure cooker for 3-4 whistles or until soft. Alternatively, boil them in a pot until tender. If using canned kidney beans, rinse and drain them, and skip this step.
Heat oil in a large pan or pot over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and cook until golden brown, about 5-7 minutes.
Stir in the grated ginger, minced garlic, and chopped green chilies. Sauté for 1-2 minutes until fragrant.
Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil separates.
Mix in turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for another 1-2 minutes until the spices are well-blended.
Add the cooked or canned kidney beans to the pan along with 1.5 cups of water. Stir well to combine.
Season with salt and simmer the curry on low heat for 15-20 minutes, allowing the flavors to meld together.
Sprinkle garam masala and stir. Simmer for an additional 2-3 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 12.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1709 mg | 36% | |
*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.
