Authentic Rajma Recipe – Kidney Bean Curry with Coconut Milk

Last Updated on 3 months by Neha Deshmukh

Authentic Rajma Recipe – Kidney Bean Curry with Coconut Milk

Hey everyone! If you’ve ever craved a comforting, flavorful, and deeply satisfying Indian curry, then you need to try my Rajma recipe. This kidney bean curry is a staple in North Indian households, and honestly, it’s one of those dishes that just feels like a warm hug in a bowl. I first made this for my family years ago, and it’s been a requested dish ever since! It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Rajma isn’t just delicious; it’s also incredibly versatile. It’s perfect for a cozy weeknight dinner, a festive gathering, or even meal prepping for the week. The creamy coconut milk adds a lovely richness, and the blend of spices is just… chef’s kiss. Plus, it’s naturally vegetarian and can easily be made vegan! You’ll love how easily this comes together and how much flavor it packs.

Ingredients

Here’s what you’ll need to make this amazing Rajma:

• 2 cups Dry Kidney Beans (Rajma) – about 300g
• 2 tsp Salt (or to taste)
• 6 cups Water – about 1.4 liters
• 1 Tbsp Oil
• 0.5 tsp Mustard Seeds
• 1 inch piece Cinnamon Stick
• 1 Black Cardamom
• 2 Green Cardamom
• 5 Cloves
• 1 Bay Leaf
• 1 sprig Curry Leaves
• 0.5 cup Onion, chopped
• 1 Tbsp Ginger, minced
• 1 Tbsp Garlic, minced
• 1-2 Green Chilies, slit (adjust to your spice preference)
• 1 cup Pureed Tomatoes
• 1 Tbsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Garam Masala
• 14 oz can Coconut Milk – about 400ml
• Lemon/Lime Juice, to taste
• 10 sprigs Cilantro, chopped for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rajma (Kidney Beans): Rajma is the star, of course! Look for good quality, evenly sized beans. Older beans can take longer to cook.
• Spice Blend: North Indian cuisine is all about the spices. Don’t be shy! Regional variations exist – some families add a pinch of hing (asafoetida) for extra depth.
• Coconut Milk vs. Cream: Traditionally, Rajma is made with cream, but I love using coconut milk. It adds a subtle sweetness and makes it a lighter, yet equally delicious, option. You can absolutely use cream if you prefer!
• Garam Masala: This is your finishing spice, so use a good quality one. Homemade is best, but a reputable brand works too. The flavor really shines through at the end.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain your soaked kidney beans and give them a good rinse. Add them to your pressure cooker with 2 teaspoons of salt and 6 cups of water.
2. Pressure cook on medium-high heat for 2 whistles. Then, reduce the heat to low and simmer for about 45 minutes. Let the pressure release naturally – this is important for tender beans!
3. While the beans are cooking, let’s start the magic in a pan. Heat 1 tablespoon of oil over medium heat. Once hot, add the mustard seeds and wait for them to splutter.
4. Now, add the cinnamon stick, black cardamom, green cardamom pods, cloves, bay leaf, and a sprig of curry leaves. Sauté for about 10-15 seconds until fragrant.
5. Add the chopped onion and a pinch of salt. Cook until the onion turns translucent – about 5-7 minutes.
6. Stir in the minced ginger, garlic, and slit green chilies. Cook until the onions turn golden brown and everything smells amazing.
7. Pour in the pureed tomatoes and cook until the oil starts to separate from the mixture. This usually takes about 5-8 minutes.
8. Reduce the heat to low. Add the coriander powder, cumin powder, turmeric powder, red chili powder (if using), and garam masala. Stir well and add 1-2 tablespoons of water to prevent the spices from burning.
9. Once the pressure has released from the beans, strain them (reserve the liquid!). Add the strained kidney beans to the spice mixture. Mix thoroughly to coat them well.
10. Add the reserved bean liquid and the coconut milk. Adjust the consistency to your liking – some people like it thicker, some thinner. Simmer for 5-7 minutes to let the flavors meld.
11. Finish with a squeeze of lemon or lime juice and garnish generously with chopped cilantro.

Expert Tips

• Soaking is Key: Soaking the rajma overnight (or for at least 8 hours) is crucial for reducing cooking time and making them easier to digest.
• Don’t Overcook: Overcooked rajma will become mushy. Keep an eye on them during the simmering stage.
• Spice it Up (or Down): Adjust the amount of green chilies and red chili powder to suit your spice preference.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chilies and red chili powder.
  • Medium: Use 1 green chili and ½ tsp red chili powder.
  • Hot: Use 2 green chilies and 1 tsp red chili powder.
• Instant Pot Rajma: You can easily adapt this recipe for the Instant Pot! Cook the beans on high pressure for 30-35 minutes, followed by a natural pressure release.
• Kashmiri Rajma Variation: My friend, Priya, who hails from Kashmir, adds a tablespoon of Kashmiri chili powder for a vibrant red color and a milder heat. It’s gorgeous!

Serving Suggestions

Rajma is best served hot with:

• Steamed rice – basmati is classic!
• Roti or naan
• A side of raita (yogurt dip)
• A simple onion and tomato salad

Storage Instructions

Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 2 months.

FAQs

• Is Rajma good for weight loss? Rajma is a great source of protein and fiber, which can help you feel full and satisfied, aiding in weight management.
• What is the best way to soak Rajma for optimal digestion? Soak the rajma in plenty of water for at least 8 hours, changing the water a couple of times. This helps remove phytic acid, which can hinder nutrient absorption.
• Can I make Rajma without an Instant Pot or pressure cooker? Yes, you can! It will take longer – about 1.5 to 2 hours – and you’ll need to simmer the beans in a large pot with plenty of water until they are tender.
• What side dishes pair well with Rajma? Raita, a simple salad, or a side of roasted vegetables all complement Rajma beautifully.
• How can I adjust the thickness of the Rajma curry? Add more of the reserved bean liquid for a thinner consistency, or simmer for a longer time to thicken it up.

Enjoy this authentic Rajma recipe! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out for you!