Rajma Curry

Rajma is North India's homely kidney bean curry: red beans simmered in a thick, velvety tomato-onion gravy perfumed with garam masala. Spooned over steamed rice, rajma chawal is pure nostalgia in a bowl.

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Servings

4 servings

Calories

420

Ingredients

• 1 1/2 cups dried red kidney beans
• 5 cups water, plus more for soaking
• 1 bay leaf
• 2 large onions, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Instructions

1. Rinse the kidney beans and soak them in plenty of water overnight, or for at least 8 hours.
2. Drain the beans and simmer in 5 cups of fresh water with the bay leaf until very tender, about 50 minutes; skim any foam.
3. Heat the ghee in a large pan and crackle the cumin seeds, then add the onions and cook until deep golden.
4. Add the ginger-garlic paste and cook 1 minute, then stir in the tomato puree, turmeric, chili powder, and coriander powder.
5. Cook the masala until the ghee separates at the edges, about 8 minutes.
6. Add the cooked beans with 2 cups of their cooking liquid and simmer 15 minutes, mashing a few beans to thicken the gravy.
7. Stir in the garam masala and salt, simmer 5 more minutes, and finish with fresh cilantro.
8. Serve hot over steamed basmati rice with a wedge of lemon.

Pro tips

• Soak the beans fully; under-soaked beans stay hard and undercooked.
• Mash a spoonful of beans into the gravy for that creamy restaurant texture.
• A pinch of baking soda in the soaking water softens older beans faster.
• Rajma tastes better the next day, so make it ahead if you can.

Frequently asked questions