Kidney Beans Curry (Rajma Masala)
Kidney beans curry (Rajma masala) is a delicious and nourishing dish many people enjoy in northern India and beyond. The curry has kidney beans, high in protein and fibre, and various aromatic spices that give it a distinct and flavorful taste. Kidney beans curry is a vegan dish often served...
Ingredients
Dried Kidney Beans (Rajma)1cup
Mustard Oil1/4cup
Asafoetida1pinch
Black Cardamom1- Cinnamon Stick (small pieces)2
Bay Leaf1
Ginger (chopped)1tbsp
Garlic Cloves4- Onion (Medium-sized)(roughly chopped)1
Green Chilli2
Kashmiri Red Chilli Powder1tsp- Tomatoes (Medium-sized) (ground)2
Coriander Powder1tsp
Turmeric1tsp
Red Chilli Powder (optional)1/2tsp
Rajma Masala1/2tbsp
Salt1tsp- Water (divided)5cup
Kasuri Methi1tbsp
Garam Masala1tsp- Green Coriander (for garnishing)
Nutrition (per serving)
Calories
170.5kcal (8.53%)
Protein
10.9g (21.76%)
Carbs
22.5g (8.18%)
Sugars
1.0g (2%)
Healthy Fat
6.0g
Unhealthy Fat
1.1g
% Daily Value based on a 2000 calorie diet
How to make Kidney Beans Curry (Rajma Masala)
- Step 1
Wash and soak kidney beans (rajma) in 2 cups of water overnight.
- Step 2
Drain the soaking water. Transfer the kidney beans to a pressure cooker and add 2 cups of water to cover them by about 2 inches.
- Step 3
Place the cooker on high flame, close the lid and cook the beans until 3-4 whistles.
- Step 4
Turn off the flame and let the steam release from the cooker.
- Step 5
Transfer the beans and cooking water into a bowl and set aside.
- Step 6
Grind the ginger, garlic, onions and green chillies in a grinder and set aside.
- Step 7
Grind the tomatoes and keep them aside.
- Step 8
Heat the cooker on high heat.
- Step 9
Add mustard oil to the cooker.
- Step 10
Wait until the oil begins to smoke, turn off the fire and allow the oil to cool.
- Step 11
Heat the oil in the cooker for a minute.
- Step 12
Once hot, add asafoetida, black cardamom, cinnamon stick and bay leaf and let them sizzle for a few seconds.
- Step 13
Add ground onion paste and cook for 3-4 minutes until golden brown.
- Step 14
Add kashmiri red chilli powder and cook for another 2-3 minutes until it releases oil.
- Step 15
Add the tomato paste and cook for 3-4 minutes.
- Step 16
Add coriander powder, turmeric, red chilli powder (if using), rajma masala, and salt. Mix and cook for another minute until oil starts to leave the sides of the cooker.
- Step 17
Add only the boiled kidney beans to the cooker. Mix and combine and cook for 2-3 minutes.
- Step 18
Now add the remaining cooked water of the boiled beans to the cooker along with 1 cup water and add kasuri methi and bring to a boil.
- Step 19
Close the lid of the pressure cooker and cook for it to whistle. Lower the heat and cook for about 8-10 minutes.
- Step 20
Once the pressure is released, open the lid, check the seasoning, add gram masala and chopped coriander, and mix.
- Step 21
Let it rest for a few minutes.
- Step 22
Serve hot with rice, roti, or naan.
Nutrition (per serving)
Nutrition (per serving)
Calories
170.5kcal (8.53%)
Protein
10.9g (21.76%)
Carbs
22.5g (8.18%)
Sugars
1.0g (2%)
Healthy Fat
6.0g
Unhealthy Fat
1.1g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Soak kidney beans overnight to reduce the cooking time and make them easier to digest.
To make the curry spicier, add more chilli powder or use less chilli powder to make it milder.
Always use ripe red tomatoes for the best flavour.
Cook beans until they are soft but not mushy.
If the curry is too thick, add little water after adding kidney beans to the cooker and bring to a boil.
To store leftovers, cool the curry entirely, transfer it to an air-tight container and refrigerate for up to 3 days.
You can freeze the leftover in a freezer for up to a month.
I have used mustard oil for the recipe, and you can use any vegetable oil.
I have used asafoetida for the recipe, and you can skip it to make this curry gluten-free.
FAQS
How do I cook kidney beans for Rajma Masala from scratch?
To cook kidney beans for Rajma Masala, start by washing and soaking 1 cup of dried kidney beans in 2 cups of water overnight. Drain the soaking water, then transfer the beans to a pressure cooker with 2 cups of fresh water, covering them by about 2 inches. Cook on high flame until you hear 3-4 whistles. Let the steam release naturally before using the beans in your curry.
Can I make Rajma Masala vegan-friendly?
Yes, Rajma Masala is naturally vegan as it primarily consists of kidney beans, spices, and mustard oil. This dish is perfect for those following a vegan diet, providing a hearty and nutritious meal that pairs well with rice or roti.
What are some good substitutes for mustard oil in Rajma Masala?
If you don't have mustard oil, you can substitute it with vegetable oil, canola oil, or coconut oil. Each of these oils will impart a different flavor, but they will still work well in the cooking process of Rajma Masala.
How should I store leftover Rajma Masala?
To store leftover Rajma Masala, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 3 months. Reheat thoroughly before serving.
What dishes pair well with Rajma Masala?
Rajma Masala pairs beautifully with steamed basmati rice, roti, or naan. You can also serve it with a side of cucumber salad or pickles for added flavor and texture. For a complete meal, consider adding a yogurt-based raita to balance the spices.
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Leena Kohli
(@leenakohli)
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