How to Make Rajma (Kidney Bean) Curry
Rajma curry is a popular North Indian dish.
Rajma (Kidney Bean) Curry
Rajma curry is a vegetarian dish that is very popular in North India. It is made using soaked raw kidney beans that have been blended with a paste of onion, tomatoes, ginger, garlic, and green chilies.
Kidney beans are very nutritious and comforting. Beans are one of the best ways to include protein in your diet, particularly if you are vegetarian. This curry is easy to prepare and very satisfying to eat.
Serve this mouthwatering curry with chapati, roti, paratha, or rice.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 30 min | 40 min | 3 servings (1 cup per serving) |
Ingredients
- 1 cup rajma (kidney beans), soaked overnight and drained
- 2-3 cups water, or as needed
- 1-2 onions, roughly chopped
- 1-2 tomatoes, roughly chopped
- 1-2 green chilies, or to taste
- 1-2 inch ginger
- 5-6 cloves garlic
- 1-2 teaspoons cooking oil
- 1 teaspoon cumin seeds
- 1-2 springs fresh curry leaves
- salt, to taste
- Handful of coriander leaves, finely chopped
- 1/2 onion, finely chopped, to garnish
Directions
- Soak the rajma (kidney beans) with enough water for 7-8 hours, or preferably overnight. Drain and rinse. (Alternatively, you may soak in hot water for 2-3 hours).
- Pressure-cook the kidney beans with enough water and a pinch of salt. Take 4-5 whistles and switch off the heat. Let the pressure release by itself.
- Roughly chop the onions, tomatoes, and ginger. Peel the skin of the garlic. Add everything to a mixer jar with enough green chilies and grind to fine paste (no need to add water).
- In a pan or pot, add 1-2 teaspoons of cooking oil, add the cumin seeds, and let them splutter. Add the curry leaves and fry.
- Add the ground paste and saute for 1 minute till the raw smell of onion and ginger-garlic goes away. Stir frequently.
- Add pressure-cooked kidney beans with water. Add salt to taste. Let it cook over medium heat for 5-10 minutes.
- Switch off the heat and garnish with finely chopped fresh coriander leaves and onion.
- Serve hot with roti, chapati, paratha, or rice.
Soak the kidney beans in a bowl with enough water for 7-8 hours (or overnight).
The kidney beans will double in size. Drain and rinse.
Roughly chop the onion and tomatoes. Take ginger, green chilies, peeled garlic and set aside.
In a pressure cooker, add the kidney beans and water. Add 1/2 teaspoon of salt. Close the lid.
Take 4-5 whistles in medium flame. Turn off the flame and let the pressure release by itself.
Meanwhile, in a mixer jar, add roughly chopped onion, tomatoes, ginger, garlic, and green chilies.
Grind and make smooth paste.
In a pan or pot, heat the oil. Add the cumin seeds and let them splutter. Add the curry leaves and fry.
Add ground paste.
Mix well with seasoning and cook till raw smell goes away.
Add cooked kidney beans with water.
Mix and cook for 5-10 minutes over medium heat. Stir in between. Adjust salt. Add more water if required. Switch off the heat.
Add finely chopped onion and coriander leaves.
Serve hot with chapati, roti, naan, or rice.
Notes
- You can make your curry thicker or thinner by adjusting the water.
- After soaking, the kidney beans will double in size. Soak in a generous amount of water.
- Do not discard the water in which you boiled the beans. Use the same water to prepare the curry.
- To save soaking time, you can use canned kidney beans.
- You can mash some of the beans to thicken the curry. This step is optional.
- You can add spices like cumin powder, coriander powder, chili powder, and garam masala powder to enhance the flavor of the curry.