Rajma is a beloved Indian kidney bean curry built on a spiced tomato-onion base with ginger, garlic, and garam masala. It's a protein-rich, vegetarian comfort dish that simmers into a deeply flavored gravy perfect for rice or flatbread.
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Soak the dried kidney beans overnight in plenty of water.
Pressure cook the soaked beans with fresh water and a pinch of salt for 15-20 minutes.
Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle until fragrant.
Sauté minced garlic, grated ginger, and slit green chilies for 1-2 minutes.
Add chopped onions and cook until golden brown, about 5-7 minutes.
Incorporate pureed tomatoes and cook for 5-7 minutes until thickened.
Mix in turmeric, ground coriander, red chili powder, and salt. Cook for 2-3 minutes.
Combine cooked kidney beans with the gravy and simmer on low for 15-20 minutes.
Stir in garam masala and adjust salt to taste. Simmer for another 5 minutes.
Garnish with fresh cilantro and serve hot with rice or flatbreads.
Store cooled rajma in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding water if needed to loosen the gravy.
pressure cooker
No; soaking overnight reduces cooking time and improves digestibility. If skipped, pressure cook for 25-30 minutes instead of 15-20 minutes.
The recipe uses 2 green chilies and 1 teaspoon red chili powder as baseline. Reduce or remove chilies for milder curry, or add more for extra heat.
Yes; use 2 cans (about 1.5–2 cups cooked beans) and skip steps 1–2. Add them in step 8 directly to the gravy and simmer 10–15 minutes.
Beans should be tender, the gravy thickened and rich, and spices well-integrated after simmering 15–20 minutes in step 8 plus the final 5-minute simmer.
Yes, if you use oil instead of ghee in step 3. All other ingredients are plant-based.
