Rajmah Curried Red Kidney Beans
Bursting with bold spices and comforting flavors, Rajmah Curried Red Kidney Beans is a classic North Indian dish that embodies the essence of hearty vegetarian cuisine. This recipe pairs tender, perfectly cooked red kidney beans with a rich and aromatic tomato-onion masala, seasoned with warm spices like cumin, turmeric, garam masala, and chili powder. Simmered to perfection, this vibrant curry is garnished with fresh cilantro and can be enhanced with green chilies for an optional kick of heat. Ideal for a weeknight dinner or special occasion, rajmah is best served steaming hot with basmati rice or naan, making it a wholesome and satisfying meal. With easy prep and a blend of authentic flavors, this vegetarian recipe is a must-try for lovers of Indian food!
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans
- 4 cups Water
- 1 large, finely chopped Onion
- 2 medium, pureed Tomatoes
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped Fresh cilantro
- 2 small, slit (optional) Green chilies
Instructions
Rinse the dried red kidney beans thoroughly, then soak them in 4 cups of water overnight or for at least 8 hours.
Drain the soaked beans, transfer them to a pressure cooker or a large pot, and add 4 cups of water. Cook them until they are soft and fully cooked (in a pressure cooker, this typically takes 15-20 minutes on medium heat after the first whistle, or about 1-1.5 hours if using a regular pot). Set the beans and the cooking liquid aside.
Heat cooking oil in a large pan or deep skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the finely chopped onions and sauté them until they turn golden brown, stirring occasionally to prevent burning (this takes about 8-10 minutes).
Mix in the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes, turmeric powder, red chili powder, and ground coriander. Stir well and cook until the oil starts to separate from the masala (about 7-10 minutes).
Add the cooked kidney beans along with the cooking liquid to the pan. Mix thoroughly to coat the beans in the masala.
Season with salt and let the curry simmer on low heat for 15-20 minutes, allowing the flavors to meld. Stir occasionally to ensure it doesn’t stick to the bottom.
Stir in the garam masala and green chilies (if using) in the final 5 minutes of simmering.
Turn off the heat and garnish with fresh cilantro.
Serve hot with steamed basmati rice or naan. Enjoy your homemade Rajmah!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.0 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 990 mg | 21% | |
*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.
