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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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: Rajma Curry
Servings: 3
Calories: 322kcal

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
US Customary - Metric

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.
Cooking Tips
  • 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.
Make-Ahead & Storage
  • 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.
Serving Suggestions
  • 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