Curry · Indian · Main Course · North Indian · Rice · Vegetarian

Indian Kidney Bean curry/Rajma

Mexicans eat a lot of Kidney beans. In many Mexican dishes I have had, kidney beans did have a part to play.

Kidney beans

In India too, they are consumed a lot. If you are in the mood for some spicy Indian curry to go with some steamed rice, this is just it.

The days when I run out of vegetables to cook, specially here in Glasgow where I have limitation when it comes to vegetables, I prefer to make lentils/some curry out of sprouts. The drawback is that you need to plan ahead as they need to be soaked overnight-24 hrs to be able to cook them.

This curry is a little on the tangy side because of the gravy consists mainly of tomatoes and onions.

Indian Kidney Bean curry/Rajma

This dish originated  in the Northern part of India & is famously known as Rajma. The preferred accompaniment for this dish is a bowl of steamed Basmati rice. In manyI ndian restaurants you would find Rajma Chawal listed in the menu. ‘Chawal’ means cooked rice. Roti or Indian bread  is consumed more in the North. Rice is seldom eaten. But, the Rajma Chawal, the Kadi Chawal, the Dal Chawal are a few famous rice-gravy combinations  consumed in the North.

Ingredients: (Serves 2) Preparation Time: 20 mins
Kidney Beans – One and a half cups, washes & soaked in water overnight
Tomatoes – 1 large, chopped finely. I used the equivalent amount of tomato puree
Onion – 1 large, chopped finely
Garlic – 2-3 cloves, chopped finely
Potato – 1 small-sized, peeled & chopped into small pieces. Added just to thicken the gravy.
Ginger – a small piece, chopped finely
Green Chilli – 1, finely chopped
Turmeric powder – a pinch
Cumin/Jeers seeds – half a tsp
Cumin/Jeers powder – one-quarter of a tsp
Coriander Powder – half a tsp
Garam Masala powder – half a tsp
Red Chilli Powder – one-quarter of a tsp, you can omit this if you do not prefer hot food.
Cooking oil – 2 tbsp
Fresh Coriander leaves/Kasuri Methi – a tbsp
Salt to taste

In a small pressure cooker, heat oil. Set the heat to medium. Fry the cumin seeds, do not let them burn. Next add the chopped green chilli’s. Fry them for about a minute. Let them infuse their spice into the oil. Next Add the chopped garlic and ginger and sauté for about 30 seconds. Add the chopped onions along with some salt. Mix well.

Let the onions begin to get translucent. Add all the other powders mentioned. Mix well. Reduce the heat to low. Let the powders fry for a minute or two. Now add the tomatoes/the tomato puree along with the potatoes. Mix well. Let the tomatoes cook.

Once the gravy begins to thicken, add the soaked kidney beans. Add about a cup and a half of water. Add some salt to taste. Mix well.

Once the mixture starts to boil, close the pressure cooker with its lid and pressure cook for 3-4 whistles. Turn off the heat. Once the pressure from the cooker is off, transfer to a serving bowl.

Rajma ready to be served

You can garnish with some chopped coriander leaves if you wish to. I like to garnish the rajma with some crushed kasuri methi. It adds a nice flavour to the curry.

Garnish with some Kasuri Methi
Serving Suggestions:
Serve hot with a bowl of steamed basmati rice on the side or some hot chappatis’ or roti’s.
Dig in.. I’m sure you will love it. 🙂

If you like curries then you may like to check out the different curry recipe’s like Dal Makhni, Palak Paneer & other curry recipe’s.


9 thoughts on “Indian Kidney Bean curry/Rajma

  1. Hey anitha .. Nice work on your blog . Love reading it . Have bookmarked a few recipes as well . Thechinese crab soup is next on my list 🙂


  2. hey anita. i always made rajma, but never added alu to it. It really made the dish interesting. Thanks for sharing the recipe.


  3. Pingback: Keli Paan

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