Rajma Recipe

5 from 5 votes

A tasty recipe for rajma, a north Indian curry of tender kidney beans in a tangy tomato onion sauce. Pair this bold-flavored dish with naan or rice.

Prep Time10

Cook Time25

Total Time35

Course: Curry

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 256kcal

Cost: $5.07

1 tablespoon oil (any neutral oil is fine. If using coconut oil use refined oil, which has no flavor).
1 teaspoon ajwain (carom seeds, optional)
1 medium red onion (finely chopped)
1 tablespoon ginger garlic paste (or crush together four large cloves garlic and a one-inch knob of ginger)
3 large tomatoes (pureed. Or use 2 cups canned tomato puree)
½ teaspoon turmeric
½ to 1 teaspoon cayenne (or any red chili powder, like Kashmiri chili powder. If very sensitive to heat, you can use paprika.)
1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon amchur (mango powder)
30 oz red kidney beans (from two 15 oz cans, or 1 cup dried kidney beans, cooked)
1 teaspoon chana masala powder (or garam masala)
1 tablespoon kasoori methi (or dry fenugreek leaves, optional)
2 tablespoon cilantro (finely chopped)
Salt to taste
1 tablespoon vegan butter (optional)

Heat oil in a wide skillet or saucepan. Add the ajwain or carom seeds and sauté for 30 seconds.
Add the onions to the pan along with some salt. Sauté over medium high heat until they are browned, about 5-7 minutes.
Add ginger garlic paste and mix it in for 30 seconds.
Pour in all of the tomato puree, then mix in the turmeric, cayenne, ground cumin, ground coriander and amchur (mango powder).
Cook the tomato onion sauce, stirring frequently, until almost all the moisture has evaporated.
Add the kidney beans to the pan along with two cups water or, if you cooked the kidney beans from scratch, the cooking liquid. If you don't have enough cooking liquid from the beans just add more water until you have two cups.
Bring the rajma to a boil. Lower heat and simmer 10 minutes. If the curry feels too thick for your liking you can add more water. Rajma should be a little soupy but not watery.
Add the kasoori methi and the chana masala powder and mix them in. Finally, add fresh cilantro, mix, and check for salt. Stir in the optional butter, if using. Turn off heat and serve hot.