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Rajma. Kidney Beans in a Curry Sauce. Vegan. https://holycowvegan.net
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5 from 1 vote

Rajma (Indian Kidney Beans Curry)

Vegan, gluten-free, no sugars, low-fat
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Curry
Cuisine: Indian
Servings: 12 servings
Calories: 53kcal



  • Soak the beans for a couple of hours at least or overnight, then cooked in a pressure cooker until really tender. If you are cooking on the stovetop, place enough water in the pan to cover the beans by an inch, bring to a boil, lower the heat to a simmer, cover, and let the beans cook until tender. You might need to add more water as they cook, so check every once in a way. The beans should take about an hour to become tender. Reserve the beans and the cooking liquid.
  • Heat the oil in a large saucepan. Add the cumin and carom seeds. Stir-fry for 30 seconds, then add the onions.
  • Saute the onions until brown spots start to appear. Add the ginger-garlic paste, saute for a few seconds, then add the tomatoes.
  • Add the garam masala, coriander powder, paprika and cayenne. Stir to mix well. Cover the saucepan with a lid and let the tomatoes cook on medium heat until they are completely broken down. You can help the process along by adding 1/2 cup of the bean stock.
  • Add the beans to the saucepan, stir well to mix, then add the kasoori methi, crushing the dry leaves as you add to powder them.
  • Add some water or the bean cooking stock to thin out the gravy, if it's too thick. I like to take a potato masher at this point and mash some of the kidney beans to make the gravy thick and creamy.
  • Cover the saucepan with a lid and let the beans cook for another 10 minutes. Add salt to taste.
  • Stir in coriander leaves and take off the heat. Stir in the optional vegan butter at this point.
  • Serve hot over some brown or white rice.


Calories: 53kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Potassium: 183mg | Fiber: 3g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg