Authentic Rajma Recipe – Kidney Bean Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Rajma Recipe – Kidney Bean Curry with Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a truly authentic Rajma (Kidney Bean Curry). This isn’t just a recipe; it’s a taste of home, a comforting hug in a bowl, and something my family always requests. I remember the first time I tried making it myself… it took a few attempts to get it just right, but now it’s a go-to for cozy weeknights. Let’s get cooking!

Why You’ll Love This Recipe

This Rajma recipe is all about flavour. It’s rich, hearty, and packed with aromatic spices. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect with steaming rice, warm chapatis, or even a side of jeera rice. You’ll love how a little effort results in such a satisfying and delicious meal.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Rajma/Kidney beans
• ¾ tsp Chilli powder
• ¼ tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Coriander powder
• 3 Ripe tomatoes
• 1 Green chilli
• 1 inch piece Ginger
• 2 tbsp Oil
• ½ tsp Cumin seeds
• 1 pinch Asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rajma/Kidney Beans: Varieties & Soaking Tips

Rajma comes in a few different varieties – Chitra, Jamui, and Pahari are some popular ones. I usually use Chitra, as they hold their shape well. Soaking is crucial for tender Rajma. Soak 1 cup of Rajma in about 3-4 cups of water for at least 6-8 hours, or even overnight. This reduces cooking time and makes them easier to digest.

Tomatoes: Choosing the Right Ripeness

You want tomatoes that are ripe and juicy, but not overly soft. They should yield slightly to gentle pressure. About 3 medium-sized tomatoes work perfectly.

Spices: The Heart of Rajma – Chilli Powder, Turmeric, Garam Masala, Coriander Powder

These spices are what give Rajma its signature flavour. Use good quality, fresh spices for the best results. Kashmiri chilli powder gives a beautiful colour and mild heat, but you can adjust the amount to your liking.

Asafoetida (Hing): Regional Uses & Benefits

Asafoetida, or hing, has a pungent smell in its raw form, but it adds a wonderful savoury depth to the curry. It’s often used in Indian cooking to aid digestion. A little goes a long way!

Oil: Traditional Oils for Rajma

Traditionally, mustard oil is used for Rajma in many parts of India, especially in the North. However, you can use any cooking oil you prefer – vegetable oil, canola oil, or even ghee for a richer flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, drain the soaked Rajma and add it to a pressure cooker with about 3 cups of fresh water and a pinch of salt. Pressure cook for about 15-20 whistles, or until the beans are tender.
2. While the Rajma is cooking, let’s make the masala. Roughly chop the tomatoes, green chilli, and ginger. Add them to a blender and blend into a smooth paste.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and asafoetida. Let them sizzle for a few seconds – you’ll know they’re ready when the cumin seeds start to pop.
4. Pour in the tomato paste and stir well. Cook for a few minutes until the raw smell of the tomatoes disappears.
5. Now, add the turmeric powder, chilli powder, garam masala, and coriander powder. Stir continuously and cook for another 2-3 minutes, until the oil starts to separate from the masala. This is a key step – it ensures the spices are well cooked and flavourful.
6. Add the cooked Rajma (along with some of the water it was cooked in – about 1-2 cups) to the pan. Bring to a simmer and cook for 5-7 minutes, allowing the flavours to meld together.
7. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcook the Rajma, or they’ll become mushy.
• Adjust the amount of chilli powder to your spice preference.
• For a richer flavour, add a tablespoon of ghee towards the end of cooking.

Variations

• Vegan Rajma: This recipe is naturally vegan! Just ensure you’re using vegetable oil.
• Gluten-Free Rajma: This recipe is also naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce the chilli powder to ¼ tsp for a milder flavour, or add more for a spicier kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Rajma for Festivals & Special Occasions: During festivals like Lohri and Makar Sankranti, Rajma is often served with a side of sweet rice (meethe chawal).

Serving Suggestions

Rajma is best served hot with:

• Steaming white rice
• Warm chapatis or rotis
• A side of onion and lemon wedges
• A dollop of yogurt (optional)

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 and freeze for up to 2 months.

FAQs

What is the best way to soak Rajma for optimal tenderness?

Soaking overnight is ideal! Use plenty of water and discard the soaking water before cooking.

Can I use canned Rajma instead of dried beans?

Yes, you can! But the flavour won’t be quite as rich. Drain and rinse the canned Rajma before adding it to the masala. Reduce the cooking time to just 5 minutes.

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

Start with less chilli powder and add more to taste. You can also remove the seeds from the green chilli for a milder flavour.

What is Asafoetida (Hing) and where can I find it?

Asafoetida is a resin with a pungent smell, used for its digestive properties and unique flavour. You can find it in Indian grocery stores, or online.

Can I make Rajma ahead of time and reheat it?

Absolutely! Rajma actually tastes even better the next day as the flavours develop. Reheat gently on the stovetop or in the microwave.

Enjoy this authentic Rajma recipe! I hope it brings a little bit of Indian comfort to your kitchen. Let me know how it turns out in the comments below!