Authentic Rajma Recipe – Red Kidney Bean Curry with Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Rajma Recipe – Red Kidney Bean Curry with Spices

Introduction

Oh, Rajma! Just the smell of it simmering on the stove instantly transports me back to my grandmother’s kitchen. It’s comfort food at its finest, a hug in a bowl, and honestly, one of my all-time favorite Indian dishes. This isn’t just a rajma recipe; it’s the rajma recipe I’ve perfected over the years, and I’m so excited to share it with you. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This rajma recipe is all about that rich, flavorful, and deeply satisfying curry. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, it’s incredibly versatile – perfect for a cozy weeknight dinner or a festive gathering. Trust me, once you try this, you’ll be making it again and again.

Ingredients

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

• 250 gms rajma/red kidney beans
• 2 tablespoons oil
• 1 large cinnamon stick (dalchini)
• 1 bay leaf
• 3-4 slit green chillies
• 1 tablespoon ginger garlic paste
• 4 medium tomatoes
• 1 teaspoon red chilli powder
• 1 teaspoon roasted coriander powder
• 1 teaspoon roasted cumin powder
• 1 teaspoon rajma masala powder
• 1 teaspoon garam masala powder
• 1 tablespoon chopped coriander leaves

Ingredient Notes

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

• Rajma/Red Kidney Beans: We’ll get into soaking details below, but quality matters. Look for beans that are plump and evenly coloured.
• Oil Choice: Traditionally, mustard oil was used for rajma, giving it a distinct flavour. But vegetable oil or ghee work beautifully too – I often use a mix!
• Roasted Spices: Using pre-roasted coriander and cumin powder really elevates the flavour. You can roast them yourself (super easy!) or buy them pre-roasted.
• Rajma Masala Powder: This is a blend of spices specifically for rajma. You can find it at most Indian grocery stores. I’ll share a little about making your own later on!

Rajma/Red Kidney Beans: Varieties & Soaking Tips

There are a few different types of rajma available. The most common is the dark red kidney bean, which is what this recipe calls for. Soaking is crucial. It reduces cooking time and makes the beans easier to digest. I recommend soaking the rajma in plenty of water overnight, or for at least 8 hours. Drain and rinse them well before cooking.

Regional Variations in Rajma Masala

Rajma is a beloved dish across North India, and each region has its own little twist! Some variations include adding asafoetida (hing) for digestion, or using a different blend of spices in the rajma masala. Don’t be afraid to experiment and find what you like best.

The Importance of Roasted Spices

Roasting spices before grinding them (or buying pre-roasted) unlocks their flavour. It brings out a warmth and depth that you just don’t get with unroasted spices. It’s a small step that makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your 250 grams of rajma beans in water overnight or for 8 hours. This is a non-negotiable step, trust me!
2. Drain and rinse the soaked rajma. Add them to a pressure cooker with enough water to cover them by about 2 inches, and a pinch of salt. Pressure cook for 20-25 minutes, or until the beans are tender but still hold their shape.
3. While the rajma is cooking, let’s make the masala. Heat 2 tablespoons of oil in a pan over medium heat. Add 1 cinnamon stick and 1 bay leaf. Let them sizzle for a few seconds until fragrant.
4. Add 3-4 slit green chillies. Sauté for another minute.
5. Now, add 3 medium chopped onions and sauté until they turn golden brown. This takes patience, but it’s worth it!
6. Stir in 1 tablespoon of ginger-garlic paste and cook until aromatic, about a minute.
7. Add 4 medium chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
8. Time for the spices! Add 1 teaspoon of red chilli powder, 1 teaspoon of roasted coriander powder, 1 teaspoon of roasted cumin powder, and salt to taste. Cook for a few minutes, stirring constantly, until the oil starts to separate from the masala. This is a sign that the spices are well cooked.
9. Add the cooked rajma to the masala. Stir well to combine.
10. Add 1 teaspoon of rajma masala powder and 1 teaspoon of garam masala powder. Mix everything together.
11. Simmer for 15 minutes, adding water if needed to reach your desired consistency. I like mine slightly thick.
12. Finally, garnish with 1 tablespoon of fresh chopped coriander leaves.

Expert Tips

• Don’t overcook the rajma! You want them tender, but not mushy.
• Adjust the amount of green chillies and red chilli powder to your spice preference.
• A little bit of lemon juice at the end brightens up the flavours.

Variations

• Vegan Rajma: This recipe is naturally vegan!
• Gluten-Free Rajma: Also naturally gluten-free.
• Spice Level Adjustment: For mild rajma, reduce or omit the red chilli powder and green chillies. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a dash of smoked paprika for extra depth.

Rajma for Festivals (Navratri, Diwali)

Rajma is a popular dish during festivals like Navratri and Diwali. It’s a hearty and satisfying meal that’s perfect for sharing with family and friends.

Serving Suggestions

Rajma is traditionally served with plain steamed rice. It also pairs well with roti or naan. A side of raita (yogurt dip) and a simple salad completes the meal.

Storage Instructions

Leftover rajma can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

• How do I know when the rajma is perfectly cooked? The beans should be tender but still hold their shape. They shouldn’t be mushy or falling apart.
• Can I use canned rajma instead of dried beans? Yes, you can! But the flavour won’t be quite as rich. If using canned rajma, reduce the cooking time significantly.
• What is rajma masala, and can I make it from scratch? Rajma masala is a blend of spices specifically for rajma. You can find it at most Indian grocery stores, or you can make your own by combining coriander powder, cumin powder, turmeric powder, and other spices.
• How can I prevent the rajma curry from becoming too watery? Make sure the tomatoes are well cooked and the oil separates from the masala. Simmer the rajma uncovered for the last few minutes to allow some of the excess liquid to evaporate.
• What is the best way to serve rajma for a potluck or gathering? Keep it warm in a slow cooker or insulated container. Provide separate bowls of rice and raita so people can serve themselves.