Rajma Masala (Authentic Red Kidney Bean Curry)


Red Kidney Beans

Prep Time: 20 mins          Cook Time: 45 mins             Idle Time: 8 hrs              Serves: 4 to 5

  1. 1 cup rajma Or Red Kidney beans (any variety)
  2. 1 large onion OR 150 grams onions OR about ¾ to 1 cup finely chopped onions
  3. 3 medium or 2 large tomatoes OR 250 grams tomatoes OR 1 cup finely chopped tomatoes
  4. 3 to 4 medium garlic + 1 inch ginger + 1 to 2 green chilies ­ crushed to a paste in a mortar­pestle OR about 1 tablespoon ginger + garlic + green chili paste.
  5. 1 teaspoon coriander powder (ask for Dhania powder in Indian Store)
  6. ¼ to ½ teaspoon red chili powder (ask for Lal Mirch powder)
  7. ¼ teaspoon turmeric powder (Haldi powder)
  8. 1 pinch Asafoetida (Hing) ­
  9. Optional ¼ to ½ teaspoon Hot Mixed Species (Garam Masala) powder
  10. ½ teaspoon cumin seeds (Jeera)
  11. 1 teaspoon crushed Dry Fenugreek leaves (Kasuri Methi)
  12. 2 tablespoon butter + 1 tablespoon oil OR 3 tablespoon butter
  13. 2 to 3 tablespoon cream
  14. 3.5 to 4 cups water for pressure cooking
  15. 1.5 to 2 cups of rajma stock (the water which is used to cook the rajma) OR plain water for the gravy or curry
  16. Salt as required

  1. Rinse and soak the rajma or kidney beans in enough water overnight or for 8 to 9 hours.
  2. Next day, discard the water and rinse the beans again in fresh water.
  3. Take both the rajma and 4 cups water in pressure cooker.
  4. Pressure cook on a medium to high flame for 15 to ­20 minutes.
  5. When the rajma is cooking, you can chop the onions, tomatoes, coriander
  6. When the pressure settles down on its own, open the lid,
  7. Check if the rajma is cooked or not by taking a bite or pressing a bean.
  8. If they are not cooked completely, then pressure cook again adding some water if required for few minutes.
Rajma Masala (Red Kidney Bean Curry)
  1. Heat oil + butter in another pot or pan.
  2. Add cumin first and let them crackle & get browned.
  3. Then add onions and saute them till they are caramelized or golden brown, take care not to burn them. They need to be light brown in color.
  4.  Keep stirring the onions while sauting
  5. Add the ginger­+garlic+­chili paste (as per taste) stir and saute for 5 to ­10 seconds on a low flame.
  6. Add the tomatoes. saute for 15-20 minutes till the tomatoes become soft.
  7. Add all the spices,­ turmeric powder, red chili powder, coriander powder, asafoetida / hing and garam masala powder.
  8. Stir and saute the whole masala mixture till the fat starts leaving the masala.
  9. Use a slotted spoon or a strainer and remove the beans and add them to the gravy.
  10. Keep the stock aside.
  11. Stir and saute for a minute.
  12. Take 1.5 to 2 cups from the stock and add to the rajma.
  13. Add salt and stir the whole curry mixture.
  14. Simmer without a lid for 10-­15 minutes or more till the curry thickens slightly ensure its not watery
  15. Mash a few rajma beans with the spoon,this helps to thicken the curry.
  16. When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add Fenugreek and cream.
  17. Stir & simmer rajma masala for a minute.
  18. switch off the fire.
  19. Serve rajma masala with steamed basmati rice or naan

Note: If cooking rajma in a pot or pan: first soak the rajma as usual for 8­9 hours. drain them and rinse them with fresh water. then in a huge pot, boil enough water first. add the rajma and salt. cook covered for about 45 to 1 hour or more if required. it takes a long time to cook rajma without a pressure cooker.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s