Authentic Rajma Recipe – Kidney Bean Curry with Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Rajma Recipe – Kidney Bean Curry with Spice Blend

Introduction

Oh, Rajma! Just the smell of it simmering on the stove instantly transports me back to my grandmother’s kitchen. This kidney bean curry is pure comfort food, a hug in a bowl, and a staple in many Indian households. It’s a dish that’s been passed down through generations, and I’m so excited to share my version with you. It takes a little time, but trust me, the rich, flavorful result is so worth it.

Why You’ll Love This Recipe

This isn’t just any rajma recipe. It’s the real deal – the kind that makes everyone ask for seconds (and the recipe!). You’ll love it because it’s packed with flavour from a homemade spice blend, incredibly satisfying, and perfect with a side of fluffy rice or warm roti. Plus, it’s a fantastic way to enjoy a hearty, protein-rich meal.

Ingredients

Here’s what you’ll need to create this delicious rajma:

• 1 cup kidney beans (rajma)
• 3 tomatoes
• ½ tsp cumin seeds
• 2 pinch asafoetida (hing)
• 1 tbsp ginger and green chili paste
• 1 tsp red chili powder
• 2 pinch turmeric powder
• Salt to taste
• 1 ½ tbsp oil
• ¾ tbsp coriander seeds
• 1 green cardamom
• 3 black cardamom
• 2 cloves
• ¼ inch cinnamon stick
• ½ tsp black peppercorns

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

Kidney Beans (Rajma) – Choosing and Soaking

Choosing good quality rajma is key. Look for beans that are plump and have a consistent colour. Soaking them overnight (at least 8 hours) is essential for reducing cooking time and making them easier to digest. I usually soak mine in plenty of water – about 3-4 cups for every cup of rajma.

Tomatoes – Fresh vs. Puree

I prefer using fresh tomatoes for this recipe, as they give a lovely natural sweetness. But tomato puree works perfectly well if you’re short on time! About 1 ½ cups of puree can substitute for 3 medium tomatoes.

Spice Blend – The Heart of Rajma’s Flavor (Coriander, Cardamom, Cloves, Cinnamon, Peppercorns)

Don’t skip making your own spice blend! It truly elevates the flavour. Toasting the whole spices lightly before grinding them releases their aromas and intensifies their taste. I use a small spice grinder, but you can also use a mortar and pestle.
* ¾ tbsp coriander seeds
* 1 green cardamom
* 3 black cardamom
* 2 cloves
* ¼ inch cinnamon stick
* ½ tsp black peppercorns

Asafoetida (Hing) – Regional Variations & Benefits

Asafoetida, or hing, has a pungent aroma, but it adds a wonderful savoury depth to the rajma. It’s often used in Indian cooking to aid digestion. Different regions use it in varying amounts – some prefer a stronger flavour, while others use just a pinch.

Oil – Traditional Choices for Rajma

Traditionally, mustard oil is used for making rajma, especially in North India. However, I usually use vegetable oil or sunflower oil as they are more readily available and have a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking 1 cup of kidney beans overnight in plenty of water. The next day, drain the water and pressure cook the rajma with 4 cups of fresh water and a pinch of salt until they are soft and easily mashable – usually about 4-5 whistles on medium heat.
2. While the rajma is cooking, let’s prepare the base. Heat 1 ½ tbsp oil in a pan over medium heat. Once hot, add ½ tsp cumin seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Add 2 pinch of asafoetida (hing) to the pan. It will release a strong aroma, but don’t worry, it mellows out as it cooks. Then, add 1 tbsp ginger-green chili paste and sauté for a minute until fragrant.
4. Now, add 3 chopped tomatoes (or 1 ½ cups of tomato puree) and cook on medium heat until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
5. Time for the spices! Add 1 tsp red chili powder, 2 pinch turmeric powder, and your freshly ground spice blend. Cook for another 2-3 minutes, stirring constantly, until the raw aroma of the spices disappears.
6. Finally, add the cooked rajma (along with the water it was cooked in) to the tomato-spice mixture. Bring to a simmer and cook for about 15 minutes, or until the gravy has thickened to your liking.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the rajma! You want them to be soft, but not mushy.
• Adjust the amount of green chili paste according to your spice preference.
• If the gravy is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Rajma: This recipe is naturally vegan!
• Gluten-Free Rajma: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chili powder for a milder flavour. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations – Rajma for Special Occasions: My aunt always adds a dollop of cream (or cashew cream for a vegan version) to the rajma when she makes it for festivals. It adds a lovely richness.

Serving Suggestions

Rajma is best served hot with:

• Steamed rice (basmati is my favourite!)
• Roti or naan
• A side of raita (yogurt dip)
• A simple onion salad

Storage Instructions

Leftover rajma can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

What is the best way to soak rajma for optimal texture?

Soaking overnight in plenty of water is best. You can also add a pinch of baking soda to the soaking water – this helps to soften the beans even further.

Can I use canned kidney beans instead of dried?

Yes, you can! But the flavour won’t be quite as rich. If using canned beans, drain and rinse them well before adding them to the gravy. Reduce the cooking time to about 5-10 minutes.

How do I adjust the spice level in this rajma recipe?

Start with less red chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce their heat.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell, used as a flavouring agent in Indian cuisine. You can find it in most Indian grocery stores, usually in powder or crystal form.

How can I make the rajma gravy thicker or thinner?

For a thicker gravy, simmer for longer or mash a few of the cooked rajma beans. For a thinner gravy, add a little hot water.

Can I make this rajma recipe in an Instant Pot?

Absolutely! Pressure cook the rajma for about 20-25 minutes on high pressure, followed by a natural pressure release. Then, follow the remaining steps as described above.