Rajma Curry and Rice – a North Indian Restaurant Style Kidney Bean dish that is rich in protein, fiber and has carbs too.
Rajma Chawal is an all-time favourite and comfort food popular in the Northern states of India, especially Punjab. When you cook rajma the right way, with minimum spices, you end up with a curry that is creamy, flavourful and so delicious.
Rajma or Red Kidney Beans are cooked in minimum spices with an onion tomato gravy bringing out its signature flavours. One of the beautiful things about Indian cuisine is that most of the dishes turn creamy without adding any cream.
The Rajma Curry recipe that I am sharing today is a North Indian restaurant-style recipe and the best that I have eaten so far. I owe gratitude to our dear family friend and neighbour for sharing her traditional family recipe with us. It’s almost 30 to 35 years now and this Rajma recipe has become our family favourite, My fussy son too just adores his Rajma Chawal.
Table of Contents
Rajma Curry Ingredients
- Rajma or Kidney Beans. You will need 1 cup of dried Rajma. Wash them a couple of time and soak overnight or for at least for 5 to 6 hours. Soaking lentils and legumes not only ensures faster cooking but is good for digestion too.
- Onions & Tomatoes. You will also need 2 medium onions finely chopped and puree of 4 medium tomatoes. Blanch and skin the tomatoes before you could puree them. This will ensure a rich red tomato puree.
- Ginger & Garlic. Blend four to five medium garlic cloves and 1-inch ginger in a blender jar. Alternatively you can also use mortar and pestle to make a coarse ginger-garlic paste.
- Spices. Dry spices like Red Chilli powder, Coriander Powder, Turmeric powder, Homemade Garam Masala Powder. Also, keep a few whole spices such as a Bay leaf, cinnamon, cloves and black cardamom aside.
- Cumin Seeds. Cumin Seeds dropped in hot oil releases a wonderful aroma – you will need just a teaspoon.
- Coriander Leaves & Kasuri Methi. Use these for the final garnish and authentic flavour.
- Oil/ghee and Butter. Vegetable oil or ghee for cooking and butter for the final tadka.
How to make Rajma Curry
Prep Time: 15 Minutes
Cooking Time: 45 Minutes
Serves: 4 to 5 Persons
Step I. Drain the soaked Rajma and pressure cook it with 3 cups water, salt, and whole spices like Bay leaf, Cinnamon, Cloves, and Black Cardamom. After the 1st whistle, reduce the heat to low and then cook for 20 minutes on low heat. Allow the pressure of the cooker to release on its own.
Step II. In a pan or Kadai, heat oil or ghee and drop in the cumin seeds. When the cumin seeds crackle, add the finely chopped onions and saute until golden brown. Then add in the ginger-garlic paste and fry till the raw smell vanishes.
Step III. Add in the dry spices – red chilli powder, coriander powder, and turmeric powder. Fry this for a minute adding a splash of water to avoid burning. Then add the tomato puree and salt and continue to saute till oil oozes out from the sides.
Step IV. When the onion tomato masala becomes one mass, add in the boiled Rajma/Kidney Beans along with the stock. At this stage, you could adjust the gravy as required by adding warm water. Mix well and bring this to a boil. Now reduce the heat and cover the vessel and cook for at least 10 minutes on medium to low heat. Cook on low heat until the curry thickens and turns creamy.
Step V. Finally add garam masala powder, Kasuri Methi (lightly roasted), and butter to enhance the taste further. Also, garnish the Rajma Curry with coriander leaves and then switch off the flame.
Serving Suggestions
Serve Rajma Curry over a plate of Rice or with Chapatis, Rotis, or Naan. Serve with onion rings and lemon wedges.
Printable Recipe
Rajma Curry for Rice
Ingredients
- 1 cup Dried Rajma Red Kidney Beans soaked in water overnight
- Whole Spices ( 1"Cinnamon, 1 Bay leaf, 4 cloves, 1 black cardamom)
- 3 tbsp Oil or Ghee
- 1 tsp Cumin Seeds
- 2 medium Onions finely chopped
- 1 inch Ginger
- 4 – 5 Garlic Cloves
- 1 tbsp Kashmiri Red Chili Powder
- 1 tbsp Coriander Powder
- ½ tsp Turmeric Powder
- 4 medium Tomatoes (medium sized pureed
- ½ tsp Garam Masala Powder
- 1 tbsp Butter
- 1 tbsp Kasuri Methi
- Coriander Leaves for garnish
- Salt to taste
Instructions
How to make Rajma Curry
- Drain the soaked Rajma and pressure cook it with 3 cups water, salt, and whole spices like Bay leaf, Cinnamon, Cloves, and Black Cardamom.
- After the 1st whistle, reduce the heat to low and cook for 20 minutes on low heat.
- In a pan or Kadai, heat oil or ghee and drop in the cumin seeds. When the cumin seeds crackle, add the finely chopped onions and saute until golden brown.
- When onions brown, add in the ginger-garlic paste and fry till the raw smell vanishes.
- Next, add in the dry spices – red chilli powder, coriander powder, and turmeric powder. Fry this for a minute adding a splash of water to avoid burning.
- Then add the tomato puree and salt and continue to saute till oil oozes out from the sides.
- When the onion tomato masala becomes one mass, add in the boiled Rajma/Kidney Beans along with the stock. At this stage, you could adjust the gravy as required by adding warm water. Mix well and bring this to a boil.
- Now reduce the heat and cover the vessel and cook for at least 10 minutes on medium to low heat or until the curry thickens.
- Finally add garam masala powder, Kasuri Methi, and butter. Also, garnish the Rajma Curry with coriander leaves and then switch off the flame.
Notes
- Soak dried Rajma beans for at least 5 to 6 hours.
- Adjust spices to suit your taste.
- Blanch and peel tomatoes before pureeing them. This will enhance the colour.
- Add water to make gravy as desired.
- If using store-bought garam masala powder, add according to instructions on the package.
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