Description
A flavorful, protein-rich North Indian curry made with red kidney beans in a spiced tomato-onion gravy. Delicious, comforting, and perfect with rice or roti.
Ingredients
Scale
Ingredients:
- 1 cup dried red kidney beans (or 2½ cups canned, drained)
- 1 tablespoon oil or ghee
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1 green chili, chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2½ cups water (or as needed)
- Fresh cilantro, chopped
- Lemon wedges (optional)
Instructions
Instructions:
- Soak kidney beans overnight. Rinse and cook in a pressure cooker for 15–20 mins.
- Heat oil, add cumin, then sauté chopped onion until golden.
- Add ginger-garlic paste, spices, and tomato puree. Cook until oil separates.
- Add cooked beans and water. Simmer for 15–20 mins.
- Stir in garam masala. Garnish with cilantro and serve hot.
Notes
- Use canned beans for quicker prep.
- Rajma thickens as it cools; add water if reheating.
- Serve with basmati rice and onion salad for an authentic Punjabi touch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 5g
- Sodium: 440mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: rajma recipe, Indian kidney bean curry, Punjabi rajma, vegetarian Indian dinner, rajma chawal, gluten-free Indian curry