Ask anyone who grew up in North India about rajma, and you’ll usually get a smile before an answer. It’s a dish with deep roots in everyday cooking, where red kidney beans are slowly simmered in a spiced tomato base until the flavors come together.
Kidney beans were introduced to India from the Americas, but they adapted quickly into North Indian kitchens. Over time, rajma became a household staple, especially in Punjab and surrounding regions. It’s a dish known for being filling, nutritious, and straightforward to make, which is why it continues to be cooked regularly in homes today.
Why you’ll love this
- A wholesome vegetarian curry that’s both hearty and satisfying
- Easy to make with pantry staples like beans, onions, and tomatoes
- Packed with warm spices without being overly hot
- A classic Indian dish with roots in Punjabi home cooking
- Perfect with rice, roti, bhatura or even on its own
Rajma Curry
Ingredients
For the Beans
- 300 g dried rajma red kidney beans
- 1,000 ml water for soaking and boiling
- 5 g salt 1 teaspoon, for boiling
For the Masala
- 30 ml oil or ghee 2 tablespoons
- 150 g onion finely chopped (1 large)
- 200 g tomatoes blended or grated (2 medium)
- 15 g ginger-garlic paste 1 tablespoon
- 10 g green chilies slit (1–2 pieces)
Spices
- 3 g cumin seeds 1 teaspoon
- 3 g coriander powder 1 teaspoon
- 2 g Kashmiri chili powder 1 teaspoon
- 1 g turmeric ½ teaspoon
- 3 g garam masala 1 teaspoon
- 3 g cumin powder 1 teaspoon
- 3 –5 g salt ½–1 teaspoon, adjust to taste
To Simmer
- 360–480 ml water 1½–2 cups, adjust for thickness
- 15 g butter 1 tablespoon, optional
To Finish
- 10 g fresh coriander chopped
- 1 g kasuri methi crushed (½ teaspoon, optional)
- Lemon wedge optional
Instructions
- Sauté aromatics: Heat the ghee in a medium saucepan over medium heat. Add the ginger and garlic pastes. Cook 3–4 minutes until fragrant and no longer raw.
- Toast the spices: Add the black cardamom, green cardamom, and cinnamon stick. Stir for 1 minute. Sprinkle in cumin, chili powder, and turmeric. Mix well.
- Simmer the base: Stir in the onion-tomato masala. Add the kidney beans and simmer gently for 15 minutes, stirring occasionally, until thickened and the beans are tender.
- Finish the curry: Add the chopped tomatoes and coriander. Season with salt. Stir in the butter until melted and silky.
- Serve: Spoon the rajma into bowls. Garnish with red onion, ginger matchsticks, and extra coriander. Serve hot with lime wedges.
Notes
- Use oil instead of ghee for a fully vegan version.
- Short on time? Canned kidney beans work well — just drain and rinse.
- Prefer more heat? Add green chilies or swap in a hotter chili powder.
- Let the curry simmer on low for longer if you want a deeper, richer flavor.
- If starting with dried beans, soak them overnight and cook in a pressure cooker before adding.
- A pinch of sugar can balance acidity if your tomatoes are very tart.
- Rajma tastes even better the next day as the flavors meld.
- Store in the fridge for 2–3 days in a sealed container.
- Freeze in portions for up to 1 month. Thaw overnight and reheat gently on the stove.
- The classic pairing is with steamed basmati rice (rajma chawal).
- Also great with roti, naan, or parathas.
- Add a crisp salad, raita, or Indian pickle on the side to round out the meal.
Twist Ideas
- Make it spicier: Use hot chili powder or add fresh chopped green chilies.
- Creamier finish: Stir in a splash of cream, yogurt, or coconut milk right before serving.
- Fusion style: Serve over quinoa or couscous instead of rice.
- Protein boost: Add paneer cubes or even tofu to the simmering curry.
- Greens upgrade: Toss in spinach, kale, or fenugreek leaves for extra nutrients and color.
Nutrition
FAQs
Can I freeze rajma?
Yes, it freezes well for up to a month. Thaw in the fridge and reheat gently on the stove.
Can I make rajma without ghee?
Absolutely. Use vegetable oil for a vegan version, or butter for extra richness.
Do I need to soak dried beans?
Yes, if using dried kidney beans, soak them overnight and cook until soft before starting this curry.
Is rajma spicy?
This version is mild and balanced, but you can adjust the chili level to your preference.
What’s the best way to eat rajma?
The classic combo is rajma chawal, rajma served with steamed rice. It’s also great with roti or paratha.
Rajma Curry is loved for its creamy texture and deep, home-style flavor. The slow-simmered beans absorb a rich tomato-onion gravy seasoned with cumin, ginger, and warm spices, creating a hearty, comforting dish in every bite.
If you loved Rajma Curry, enjoy it with Cumin Rice (Jeera Rice), Jowar Roti, or a Roasted Cauliflower Salad for a complete, comforting meal.
If you try this, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
Have a question or something to share? Leave a comment below!