50 mins
Kidney Beans Curry (Rajma Curry)
Recipe by Mamtha Sunil Kumar
Kidney Beans Curry (Rajma Curry) is an unusual curry, having red kidney beans as the main ingredient (Rajma is the Indian name for Kidney Beans). The origins of Rajma Curry are in the northern Indian state of Punjab This dish is extremely popular not just in North India but elsewhere as well. Not too spicy, excellent with Indian breads.
Most beans, including red kidneys, are relatively high in carbohydrates but are also high in fibre so, while they are not out of the question, your intake should be limited. The addition of onions and tomato helps offset the beans but, for the sake of your carb count, you should still think of only eating Rajma Curry on special occasions and not as a regular meal.
Khichadi 
Kobbari Mithai (Coconut Burfi) Ingredients for Kidney Beans Curry (Rajma Curry)
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Kidney Beans Curry (Rajma Curry)
- To prepare Rajma curry you need to firstly wash and soak the Rajma (red kidney beans) overnight. The following day, drain and discard the water and cook the beans with 2 cups of fresh hot water until the Rajma is cooked and soft (about 10 to 15 minutes). While the beans are cooking, peel and roughly chop the onions, chop the tomatoes, and peel and crush (mince) the ginger and the garlic cloves.
- Heat 1 tablespoon of vegetable oil in a large non-stick frying pan, add the chopped onion and sprinkle some salt over. Gently sauté the onions for 5-6 minutes until they become glossy and pale brown. Add the crushed ginger & garlic and the chopped tomatoes. Increase the heat and cook for a further 2-3 minutes. Remove the pan from the heat and let the ingredients cool to room temperature. When cool, grind (blend) them into a smooth paste adding the cardamoms, clove and broken cinnamon. If necessary, add a little water to make sure you end up with a fine paste (but not runny).
- Melt the butter and the remaining tablespoon of oil in a deep pan over a low heat. Add the bay leaves and the spicy paste you have just made and then add the turmeric powder, red chili powder, coriander powder. Mix well together, the add the cooked red kidney beans and the fresh water.
- Bring the mixture to the point where it just simmers, then cook for 10-15 minutes, stirring occasionally. Add in the Fenugreek leaves and the garam masala powder, cook for 2 minutes more then serve with plain boiled rice, paranthas or chapatis, or Kachumbar salad and your favourite pickle.
MAMTHA SUNIL KUMAR'S HOT TIP:
No you can NOT use a tin of kidney beans!! They are full of all sorts of sugars and stuff, so just get fresh, allow them to soak overnight and discard the water they were soaked in!
Reviews of Kidney Beans Curry (Rajma Curry)
| September 19 2014 Wonderful to see something so Indian on this site:) Rajmah is a great favourite in Punjab part of India. I am a true-blue Punjabi myself and love this dish. It is a great Sunday favourite among Punjabi families. Yum yum yum. Thanks for a healthy recipe that also tastes delicious! Namita (3 reviews) |
May 13 2014 I greatly appreciate this recipe. I used to get this dish at a local Indian restaurant, and could never figure out how to go about making it. Yours tastes even better! Rafeeda (5 reviews) |
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