Rajma Curry
Rajma is a North Indian kidney bean curry cooked in a spiced tomato masala. It’s hearty, flavorful, and best enjoyed with rice or roti.
Servings: 3
Calories: 322kcal
Ingredients
- 2 tablespoons ghee or neutral oil
- 1 tablespoon ginger paste or freshly grated ginger
- 1 tablespoon garlic paste or minced garlic
- 1 black cardamom pod
- 1 green cardamom pod
- 1 cinnamon stick about 2 in
- ½ teaspoon ground cumin
- 1½ teaspoon mild chili powder or adjust to taste
- ½ teaspoon turmeric
- 1 small onion finely chopped (about ½ cup)
- 1 cup canned crushed tomatoes 8 oz or 2 fresh tomatoes, chopped
- 14 oz canned kidney beans drained and rinsed (about 1¾ cups cooked)
- ⅓ cup fresh cilantro leaves chopped
- 2 tablespoons unsalted butter 1 oz
- Salt to taste
To Serve
- Red onion thinly sliced
- Fresh ginger cut into matchsticks
- Fresh coriander leaves torn
- Lime wedges
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
Ingredient Swaps
- 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
Calories: 322kcal | Carbohydrates: 33g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 450mg | Potassium: 694mg | Fiber: 10g | Sugar: 8g | Vitamin A: 532IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 4mg