Authentic Rajma Recipe – Kidney Bean Curry with Tomato & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Rajma Recipe – Kidney Bean Curry with Tomato & Spices

Hey everyone! If you’re anything like me, a comforting bowl of Rajma Chawal is pure soul food. It’s the kind of dish that instantly transports me back to my childhood, filled with warmth and happy memories. I first learned to make this from my dadi (grandmother), and honestly, it’s a recipe I’ve tweaked and perfected over the years. Today, I’m so excited to share my version of this classic, authentic Rajma recipe with you!

Why You’ll Love This Recipe

This Rajma recipe isn’t just about deliciousness – it’s about ease too! It’s surprisingly simple to make, even if you’re new to Indian cooking. The rich, flavorful gravy, combined with the tender kidney beans, is seriously addictive. Plus, it’s a fantastic source of protein and fiber, making it a wholesome and satisfying meal. You’ll absolutely love how quickly it comes together, and the incredible aroma that fills your kitchen while it simmers.

Ingredients

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

• 1/3 cup rajma (kidney beans)
• 1/2 cup onion (finely chopped)
• 1 cup tomato puree
• 3/4 tsp ginger garlic paste
• Salt as required
• 2 tsp coriander powder
• 1 tsp chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp oil
• 1 tsp cumin/jeera seeds

Ingredient Notes

Let’s talk ingredients for a moment, because a few little things can make a huge difference!

• Rajma Variety: The quality of your rajma matters. Look for a nice, plump variety – the darker red ones tend to hold their shape well.
• Kashmiri Chilli Powder: If you want that beautiful, vibrant red color in your rajma, Kashmiri chilli powder is your friend! It adds color without a ton of heat.
• Homemade Tomato Puree: Seriously, if you have the time, make your own tomato puree. It just tastes so much fresher and brighter than store-bought. I usually blanch about 4-5 ripe tomatoes, blend them, and strain out the seeds. It’s worth the extra step, trust me!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your rajma overnight in plenty of water. This is crucial for reducing cooking time and making them easier to digest.
2. The next day, drain the soaked rajma and give them a quick rinse. Then, add them to your pressure cooker with a pinch of salt and enough water to cover them by about 2 inches. Pressure cook for 5-6 whistles, or until the rajma are nice and soft.
3. While the rajma are cooking, let’s make the gravy. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here – don’t rush this step!
5. Stir in the ginger-garlic paste and sauté for another 1-2 minutes, until the raw smell disappears.
6. Now, add the tomato puree, coriander powder, chilli powder, turmeric powder, and garam masala. Cook this masala for a good 8-10 minutes, stirring frequently, until the oil starts to separate from the sides. This is how you know the flavors are really developing.
7. Once the rajma are cooked, gently mix them into the masala. Add about ½ cup of the cooking liquid (the water from the pressure cooker) and simmer for 5-7 minutes, allowing the flavors to meld together.
8. To thicken the gravy, gently mash a few of the rajma beans with the back of a spoon. This is an old trick my dadi taught me! Adjust the salt to your liking.
9. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little things to keep in mind for Rajma perfection:

• Soaking Time: While overnight soaking is ideal, if you’re short on time, you can soak the rajma in hot water for at least 2-3 hours.
• Pressure Cooking: Keep an eye on the rajma while pressure cooking. You want them soft, but not mushy! If they’re still too firm after 6 whistles, give them another whistle or two.
• Gravy Consistency: If your gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes, uncovered, to allow it to reduce.

Variations

Rajma is a surprisingly versatile dish! Here are a few ways to customize it:

• Vegan Rajma: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustments:
  • Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
  • Medium: Stick to the 1 tsp chilli powder.
  • Hot: Add an extra ½ tsp of chilli powder or a pinch of cayenne pepper.
• Regional Variations:
  • Himachali Rajma: This version uses a special black rajma and is cooked with a unique blend of spices.
  • Kashmiri Rajma: Often includes asafoetida (hing) and a touch of dry mango powder (amchur).
• Festival Adaptations: Rajma is often served during Navratri as a protein-rich, vegetarian option.

Serving Suggestions

Rajma is best enjoyed with:

• Steamed rice – a classic pairing!
• Roti or chapati – perfect for soaking up all that delicious gravy.
• A simple onion and cucumber salad – adds a refreshing crunch.
• A side of plain yogurt – cools down the palate.

Storage Instructions

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

FAQs

Let’s answer some common questions:

1. What is the best way to soak rajma for optimal cooking?

Soaking overnight in plenty of water is best. This helps soften the beans and reduces cooking time.

2. Can I use canned rajma instead of dried rajma?

You can, but the flavor and texture won’t be quite the same. If using canned rajma, drain and rinse them well before adding them to the gravy.

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

Adjust the amount of chilli powder to your preference. You can also add a pinch of cayenne pepper for extra heat.

4. What is the secret to a rich and flavorful rajma gravy?

Cooking the masala well until the oil separates is key! This allows the spices to bloom and release their flavors.

5. Can I make rajma in an Instant Pot?

Absolutely! Reduce the pressure cooking time to about 20-25 minutes.

6. How can I prevent rajma from becoming mushy during pressure cooking?

Don’t overcook them! Start with 5-6 whistles and check for doneness.

Enjoy making this 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!