Rajma (Kidney Bean Curry)
This hearty vegan rajma features tender kidney beans simmered in a rich, spiced tomato and onion gravy. It's a comforting and nutritious Indian curry, perfect served with rice or flatbread.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 235 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gkidney bean, canned, drained and rinsed
- 1 pcsyellow onion, finely chopped
- 400 gtomato, canned crushed
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 1 pcsgreen chili, slit lengthwise
- 2 tbspvegetable oil
- 1 tspcumin seed
- 0.5 tspturmeric powder
- 1 tspcoriander powder
- 1 tspgaram masala
- 0.5 tspred chili powder
- 1 tspsalt
- 1 cupwater
garnish
- 2 tbspfresh cilantro, chopped
Equipment
knife · cutting board · large pot
The method
Step by step
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
About 2 min
- 2
Add the cumin seeds and let them sizzle until fragrant, about 30 seconds.
About 1 min
- 3
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir occasionally to prevent burning.
- 4
Stir in the minced garlic, grated ginger, and green chili. Cook for another 2 minutes until aromatic.
About 2 min
- 5
Reduce the heat to low and add the turmeric powder, coriander powder, red chili powder, and salt. Cook for 1 minute, stirring constantly to toast the spices.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 6
Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the sides.
About 10 min
Cook’s note: This step is crucial for developing a rich flavor base.
- 7
Add the drained and rinsed kidney beans and water to the pot. Stir well to combine.
About 1 min
- 8
Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking to the bottom.
- 9
Stir in the garam masala and cook for another 2 minutes.
About 2 min
- 10
Taste and adjust seasoning if needed.
- 11
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 235.2kcal
- Protein
- 10.9g
- Carbs
- 31.6g
- Fat
- 8.1g
- Fibre
- 9.5g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rajma in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to adjust consistency.
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