Indian · Free
Rajma (Red Kidney Bean Curry)
Creamy red kidney beans simmered in a spiced onion-tomato gravy until thick and rich, a beloved North Indian home-style curry. Hearty and vegan, it is classically served over steamed rice as rajma-chawal.
****+
Prep 15 min · Cook 45 min
Method
Heat the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 15 seconds until fragrant to bloom them.
Add the chopped onions and cook for 8 to 10 minutes, stirring often, until deep golden brown; this well-browned base is what makes rajma taste rich.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the turmeric, coriander, ground cumin, and chili powder and stir for 30 seconds to toast the ground spices in the oil.
Pour in the tomato puree and 1/2 tsp salt. Cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens into a glossy paste and oil separates at the edges.
Add the drained kidney beans and stir to coat them fully in the spiced base.
Pour in the water and remaining salt and bring to a gentle simmer. To thicken naturally, mash about a quarter of the beans against the side of the pot with a spoon.
Lower the heat to medium-low and simmer, partly covered, for 18 to 20 minutes, stirring occasionally, until the gravy is thick and creamy and the beans are very soft.
Stir in the garam masala and simmer for 2 more minutes. Taste and adjust salt, adding a splash of water if too thick.
Garnish with cilantro and serve hot over steamed basmati rice.
Chef's tips
- Mashing some of the beans thickens the gravy and gives it the classic creamy body without any cream.
- If using dried beans, soak overnight and pressure-cook until very soft before adding to the gravy.
- A small knob of butter stirred in at the end makes it taste richer and more restaurant-like.
Cooking times vary by equipment -- cook to temperature and to taste.
