Kidney Bean Curry Recipe – Authentic Indian Tomato & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Kidney Bean Curry Recipe – Authentic Indian Tomato & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that doesn’t take all day to make. This Kidney Bean Curry (Rajma Masala, as it’s often called!) is exactly that. It’s a dish that instantly feels like a warm hug, and it’s become a regular in my kitchen. I first made this when I was craving something hearty and flavorful, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This kidney bean curry is a winner for so many reasons. It’s incredibly flavorful, packed with warming spices, and comes together surprisingly quickly. It’s also wonderfully versatile – perfect as a main course with rice, or as a side dish with roti or naan. Plus, it’s a fantastic source of plant-based protein! Honestly, what’s not to love?

Ingredients

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

• 2 tbsp light cooking oil
• 1 large onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• ½ tsp red chili powder (adjust to your spice preference!)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 2 tbsp tomato paste
• 2 medium tomatoes, finely chopped
• 1 can (19oz/450ml) red kidney beans, drained and rinsed
• Water, as needed
• Salt, to taste
• Handful of cilantro leaves for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this curry:

• Kashmiri Red Chili Powder: If you can get your hands on it, please use Kashmiri red chili powder. It adds a beautiful vibrant red color to the curry without adding too much heat. It’s a game changer!
• Kidney Bean Types: You can use either dark red kidney beans or light red kidney beans. Dark red beans will give a richer, more robust flavor, while light red beans are a bit milder. I personally prefer dark red for this recipe.
• Ginger-Garlic Paste: Freshly made ginger-garlic paste is always best, but store-bought is perfectly fine in a pinch! If you’re making your own, aim for a smooth paste – it blends into the curry so much better. I usually make a big batch and freeze it in ice cube trays for easy use.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Sauté the Onions: Heat the oil in a large, deep pan or pot over medium heat. Add the chopped onions and sauté for 2-3 minutes, until they turn lightly golden brown. Don’t rush this step – nicely browned onions are the foundation of a great curry.
2. Bloom the Spices: Stir in the ginger paste, garlic paste, red chili powder, coriander powder, and turmeric powder. Cook for about 30 seconds, stirring constantly, until everything is fragrant. This is where your kitchen will start to smell amazing.
3. Build the Base: Add the tomato paste and mix well with the spices. Then, add the chopped tomatoes, cover the pan, and cook for 3-4 minutes, until the tomatoes have softened.
4. Simmer with the Beans: Now, add the drained and rinsed kidney beans and 1-2 cups of water. The amount of water you use will determine the thickness of the gravy, so start with 1 cup and add more if needed. Bring the curry to a simmer, then cover and cook on low heat for 5-6 minutes, allowing the flavors to meld together.
5. Season & Garnish: Season with salt to taste. Finally, garnish with a generous handful of fresh cilantro leaves before serving.

Expert Tips

• Don’t overcook the beans! You want them to hold their shape.
• Taste as you go. Adjust the salt and chili powder to your liking.
• A little sugar can balance the acidity. A tiny pinch (like ¼ tsp) can really make the flavors pop.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tomato paste doesn’t contain any sneaky ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Stick with the ½ tsp of red chili powder.
  • Hot: Add ¾ – 1 tsp of red chili powder, or a pinch of cayenne pepper. My friend, Priya, loves to add a chopped green chili for extra heat!
• Instant Pot/Pressure Cooker Adaptation: Sauté the onions and spices using the ‘Sauté’ function. Then add the tomatoes, kidney beans, and water. Seal the lid and cook on high pressure for 8-10 minutes, followed by a natural pressure release.
• Regional Variations:
  • North Indian Style: Often includes a touch of garam masala towards the end of cooking.
  • South Indian Style: Might incorporate curry leaves and a squeeze of lemon juice.
• Festival Adaptations: This is a great Navratri or Diwali-friendly option, as it’s made with simple ingredients and is naturally vegetarian.

Serving Suggestions

This kidney bean curry is incredibly versatile! Here are a few of my favorite ways to serve it:

• With Rice: A classic pairing! Basmati rice is particularly lovely.
• With Roti or Naan: Perfect for soaking up all that delicious gravy.
• With Raita: A cooling yogurt-based dip that balances the spice beautifully.
• As a Side Dish: Serve alongside other Indian favorites like vegetable biryani or paneer tikka masala.

Storage Instructions

Leftovers? Yes, please!

• Refrigerate: Store leftover kidney bean curry in an airtight container in the refrigerator for up to 3 days.
• Freeze: This curry freezes beautifully! Store in a freezer-safe container for up to 2 months.

FAQs

Q: What type of kidney beans are best for this curry?
A: You can use either dark red or light red kidney beans. Dark red beans have a richer flavor, while light red beans are milder.

Q: Can I use dried kidney beans instead of canned?
A: Absolutely! You’ll need to soak the dried beans overnight and then cook them until tender before adding them to the curry.

Q: How can I adjust the thickness of the gravy?
A: Add more or less water to achieve your desired consistency. You can also mash a few of the kidney beans to thicken the gravy naturally.

Q: What is the best way to store leftover kidney bean curry?
A: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Q: Can I freeze this kidney bean curry?
A: Yes! It freezes wonderfully. Just make sure to use a freezer-safe container.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!