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Creamy Kidney Bean Curry (Rajma) Recipe

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★★★★★

4.4 from 62 reviews

Rajma, also known as kidney bean curry, is a hearty and flavorful North Indian dish featuring red kidney beans simmered in a rich, spiced tomato-based gravy. This comforting curry is typically served with steamed rice and garnished with fresh cilantro and a squeeze of lemon, making it a beloved staple in Indian households. The recipe uses aromatic spices such as coriander, cumin, turmeric, and garam masala alongside garlic and ginger, creating a warm, fragrant dish that is both satisfying and nutritious.

Ingredients

Scale

Spices and Aromatics

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon red pepper flakes
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • Black pepper to taste

Vegetables and Herbs

  • 1 onion, chopped
  • 2 cloves garlic, grated
  • 1 inch ginger, grated
  • 1 lemon (for juice)
  • Fresh cilantro for garnish

Main Ingredients

  • 2 tablespoons olive oil
  • 2 cans kidney beans (15 oz/240 g net each) or 3 cups cooked kidney beans
  • 2 cups tomato puree
  • 1 cup vegetable broth
  • ½ cup heavy cream or non-dairy cream

Instructions

  1. Heat Oil and Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes. Then add grated garlic and ginger, cooking for another 1-2 minutes until fragrant.
  2. Add Spices: Sprinkle in the ground coriander, ground cumin, turmeric, and red pepper flakes. Stir continuously for about 1 minute to toast the spices and release their aromas.
  3. Add Kidney Beans and Tomato Puree: Add the kidney beans (with their liquid if canned or pre-cooked) and pour in the 2 cups of tomato puree. Stir to combine thoroughly.
  4. Pour in Vegetable Broth and Simmer: Add 1 cup of vegetable broth to the pan, stirring well. Bring the mixture to a gentle simmer, cover partially with a lid, and let it cook for 20-25 minutes to allow flavors to meld and the gravy to thicken.
  5. Finish with Cream and Garam Masala: Stir in ½ cup of heavy cream or non-dairy cream and ½ teaspoon of garam masala. Simmer for an additional 5 minutes to blend the creaminess into the curry.
  6. Season and Garnish: Taste and adjust salt and pepper as needed. Remove from heat and squeeze fresh lemon juice over the curry. Garnish with chopped fresh cilantro before serving.

Notes

  • Using canned kidney beans is a convenient shortcut, but soaked and cooked dried beans can be used instead for a fresher flavor.
  • For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
  • Adjust red pepper flakes according to your preferred spice level.
  • Serve hot with steamed basmati rice or Indian flatbreads like roti or naan.
  • Leftovers taste even better the next day as flavors deepen with time.

Keywords: Rajma, Kidney Bean Curry, Indian Curry, Vegetarian Curry, Comfort Food, Spicy Kidney Beans, Indian Lentil Dish

Find it online: https://mjrecipe.com/creamy-kidney-bean-curry-rajma-recipe/