Rajma (Kidney Bean Curry) Recipe

Name: Rajma (Kidney Bean Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry red kidney beans; 1 large onion, chopped; 4 cloves garlic, chopped; 1 (2 inch) piece fresh ginger root, chopped; 2 tablespoons vegetable oil; 2 teaspoons ghee (clarified butter); 2 dried red chile peppers, broken into pieces; 1 teaspoon cumin seeds; 6 whole cloves; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tomatoes, chopped; 2 cups water; 1 teaspoon white sugar; salt to taste; 2 teaspoons garam masala; 1 teaspoon ground red pepper; 1/4 cup cilantro leaves, chopped

Servings: persons

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
1/4 cup cilantro leaves, chopped

1
Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
2
Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
3
Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
4
Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups dry red kidney beans, 1 large onion, chopped, 4 cloves garlic, chopped, 1 (2 inch) piece fresh ginger root, chopped, and more.

Yes, Rajma (Kidney Bean Curry) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rajma (Kidney Bean Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions