Rajma Curry

Warm, hearty, and bursting with authentic Indian flavors, Rajma Curry is an irresistible homemade comfort food. This classic North Indian dish features tender red kidney beans simmered in a rich, spiced tomato and onion gravy, made aromatic with cumin, ginger garlic paste, and the distinctive warmth of garam masala. Perfect for vegetarians, this protein-packed curry is both nourishing and satisfying. Its preparation involves soaking and pressure-cooking the beans to achieve a melt-in-your-mouth texture, making it a wholesome meal when paired with steamed basmati rice or soft rotis. Ready in just over an hour, this gluten-free recipe is ideal for family dinners or meal prep and boasts a medley of bold spices for an unforgettable dining experience. Whether you're craving comfort or exploring Indian cuisine, Rajma Curry is a must-try!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans (rajma)
• 4 cups Water
• 1 large Onion, finely chopped
• 2 large Tomatoes, pureed
• 1 tablespoon Ginger garlic paste
• 2 tablespoons Ghee or oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the dried red kidney beans under cold water. Soak them in enough water overnight or for about 8 hours.

Step 2

Drain the soaked beans and transfer them to a pressure cooker. Add 4 cups of water and pressure cook until the beans are soft and cooked through. Typically, this takes about 20-25 minutes on a medium flame after the first whistle. Let the pressure release naturally.

Step 3

In a pan, heat ghee or oil over a medium flame. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add the finely chopped onion. Stir and sauté until the onions soften and turn golden brown.

Step 5

Add ginger garlic paste and sauté for a further 1-2 minutes until the raw aroma disappears.

Step 6

Pour in the tomato puree, then add turmeric powder, red chili powder, and coriander powder. Mix well and cook until the oil starts to separate from the masala, about 10 minutes.

Step 7

Add the cooked kidney beans along with their cooking liquid to the masala. Stir to combine.

Step 8

Add salt and garam masala, then mix well. Let the curry simmer on low flame for about 15 minutes, allowing the flavors to meld and the curry to thicken slightly.

Step 9

Garnish with freshly chopped coriander leaves before serving.

Step 10

Serve the rajma curry hot with steamed rice or roti.

Nutrition Facts

Serving size	1474.6 grams (1474.6g)

Amount per serving	% Daily Value*
Calories	1117

Total Fat 32.10g	41%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 0.00g
Cholesterol 84mg	28%
Sodium 2496mg	109%
Total Carbohydrate 162.80g	59%
Dietary Fiber 58.00g	207%
Total Sugars 16.30g
Protein 55.80g	112%

Vitamin D 0IU	0%
Calcium 495mg	38%
Iron 25mg	136%
Potassium 3921mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 19.2%

Carbs: 56.0%