Rajma (Spiced Kidney Bean Curry)

🧂 Ingredients

• 250 g Dried red kidney beans(Soaked overnight in plenty of water. Drain and rinse before cooking.)
• 2 Large onions(Finely chopped)
• 3 Medium tomatoes(Pureed or very finely chopped)
• 2 tbsp Ginger-garlic paste(Freshly made or store-bought)
• 2 tbsp Rajma masala powder(A good quality store-bought blend or homemade)
• 1 tsp Kashmiri red chili powder(Adjust to your spice preference. Kashmiri chili powder provides color without excessive heat.)
• 2 tbsp Heavy cream(Optional, for finishing. Can be substituted with cashew cream for a vegan option.)
• 2 tbsp Vegetable oil or Ghee(For sautéing)
• As needed Water(For cooking beans and adjusting gravy consistency)
• To taste Salt
• 2 tbsp Fresh cilantro(Chopped, for garnish)

👨‍🍳 Instructions

1. 1

   Cook the Kidney Beans: Drain and rinse the soaked kidney beans. Place them in a pressure cooker with enough fresh water to cover by about 2 inches. Add 1/2 teaspoon of salt. Cook under pressure for about 6-8 whistles on medium heat, or until the beans are very tender and easily mashable. This typically takes about 30-40 minutes after the pressure builds. Alternatively, boil in a pot for 1.5-2 hours, or until tender, adding more water if needed.

   ⏱️ 30-40 minutes (pressure cooker) or 1.5-2 hours (stovetop)
2. 2

   Prepare the Masala Base: While the beans are cooking, heat the oil or ghee in a separate heavy-bottomed pan or pot over medium heat. Add the finely chopped onions and sauté until they turn soft and translucent, then continue cooking until they are golden brown and fragrant, stirring occasionally. This caramelization develops a deep flavor. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

   ⏱️ 10-15 minutes
3. 3

   Add Tomatoes and Spices: Stir in the tomato puree (or finely chopped tomatoes). Cook this mixture, stirring frequently, until the oil starts to separate from the masala, indicating that the tomatoes are well-cooked and reduced. This usually takes about 8-10 minutes. Now, add the rajma masala powder and Kashmiri red chili powder. Sauté for another minute, allowing the spices to bloom and become fragrant.

   ⏱️ 10-12 minutes
4. 4

   Combine and Simmer: Once the beans are cooked and tender, carefully drain them, reserving the cooking liquid. Add the cooked beans to the masala in the pan. Stir to coat the beans evenly. Pour in about 1 to 1.5 cups of the reserved bean cooking liquid (or more, depending on desired consistency). Add salt to taste, keeping in mind that the bean cooking liquid may already be salted. Bring the curry to a gentle simmer. If you want a thicker gravy, mash a few beans against the side of the pan with your spoon. Simmer for at least 15-20 minutes, allowing the flavors to meld and the gravy to thicken.

   ⏱️ 20-25 minutes
5. 5

   Finish and Serve: Stir in the heavy cream (if using) for a richer texture. Cook for another 2 minutes, but do not boil after adding cream. Taste and adjust seasoning if necessary. Garnish generously with fresh chopped cilantro. Serve hot with steamed basmati rice or roti.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the kidney beans are very tender; undercooked beans can be hard to digest and lack the desired creamy texture.
• ✓For a thicker, creamier gravy, mash about 1/4 cup of the cooked beans against the side of the pot before adding the reserved cooking liquid.
• ✓Rajma Chawal (Kidney Beans with Rice) is an iconic and beloved comfort food combination in North India.
• ✓Adjust the amount of chili powder to suit your heat preference. Kashmiri chili powder is recommended for its vibrant color and mild heat.

🔄 Variations

• Creamier Rajma: Increase the amount of cream or add a tablespoon of yogurt (whisked well) at the end.
• Vegan Rajma: Omit the cream and ghee. Use vegetable oil and optionally add a tablespoon of cashew paste or coconut milk for richness.
• Spicier Rajma: Add a pinch of garam masala or a finely chopped green chili along with the ginger-garlic paste.

🥗 Nutrition

Per serving