Description
Rajma, a classic North Indian kidney bean curry, is a hearty and comforting dish featuring beans simmered in a spiced tomato-based gravy enriched with cream and aromatic spices. Perfect served with rice or flatbreads, this recipe balances bold flavors with a creamy texture for a satisfying vegetarian meal.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 inch ginger, grated
Spices
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- ½ teaspoon garam masala
Main Ingredients
- 2 cans kidney beans (15 oz/240 g net each) or 3 cups cooked beans
- 2 cups tomato puree
- 1 cup vegetable broth
- ½ cup heavy cream or non-dairy cream
Finishing Touches
- 1 lemon
- Fresh cilantro (for garnish)
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Heat the oil: In a large skillet or saucepan, warm 2 tablespoons of olive oil over medium heat to create the base for your curry.
- Sauté aromatics: Add the chopped onion, grated garlic, and grated ginger to the skillet. Cook, stirring frequently, until the onion is soft and translucent, about 5–7 minutes.
- Add spices: Stir in ground coriander, cumin, turmeric, and red pepper flakes. Cook for 1–2 minutes to toast the spices and release their flavors.
- Add beans and liquids: Pour in the kidney beans, tomato puree, and vegetable broth. Stir well to combine all ingredients.
- Simmer the curry: Reduce heat to low and let the mixture simmer uncovered for 20–25 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
- Finish with cream and garam masala: Stir in the heavy cream (or non-dairy cream) and garam masala. Cook for an additional 5 minutes on low heat, ensuring the curry is heated through and creamy.
- Season and garnish: Add salt and black pepper to taste. Squeeze fresh lemon juice over the curry and garnish with chopped fresh cilantro before serving.
Notes
- For a vegan option, substitute heavy cream with coconut cream or cashew cream.
- Soaking and cooking dried kidney beans before starting enhances flavor and texture if you prefer fresh beans over canned.
- Adjust the red pepper flakes to control heat level according to your preference.
- This curry pairs beautifully with steamed basmati rice or Indian flatbreads like naan or roti.
Keywords: Rajma, Kidney Bean Curry, Indian Curry, Vegetarian Indian Recipe, Comfort Food, Spicy Bean Curry