Rajma - Red Kidney Bean Indian Curry

Rajma - Red Kidney Bean Indian Curry

This standard home-cooking style Indian curry recipe features red kidney beans and is packed with plenty of vegetable protein. The combination of spice with densely rich and tasty beans is a perfect match.

Ingredients: 3 servings

Red kidney beans
1 can (or 240 g cooked beans)
1 clove
Ginger (grated)
1 tablespoon
1 large
400 g
☆ Cumin seeds
1 teaspoon
☆ Turmeric
1 teaspoon
☆ Coriander powder
1 tablespoon
☆ Cayenne pepper
1/4 to 1/2 teaspoon
Vegetable oil
2 tablespoons
1 handful
Garam masala
1 tablespoon
1/2 to 1 teaspoon


1. Mince the onion, garlic, and ginger. Drain the beans. Mince the tomato and transfer 2 tablespoons of it into a separate dish.
2. Mince the cilantro. Separate a few leaves and keep them intact for garnishing.
3. Heat the oil in a frying pan and fry the cumin seeds. They will crackle and pop.
4. When the popping stops, add the garlic and ginger and stir-fry. Add the red chili pepper to taste (optional).
5. Add the onion and stir-fry until translucent, about 5-10 minutes. Then, add the spices marked with ☆ and blend thoroughly.
6. Add the minced tomatoes and stir-fry with the onions. Fry until it has a paste-like consistency and the oil has absorbed into the onion.
7. It should look like this. The tomato will be completely mashed. The trick to a delicious curry is stir-frying carefully at this stage.
8. Add the beans, salt, and 500 ml of water, cover with a lid, and simmer over low heat for 20 minutes (see the hints). During the last 5 minutes, mix in the cilantro and garam masala.
9. Adjust the amount of salt to taste, transfer to serving plates, garnish with 2 tablespoons of tomato and cilantro, then serve.
10. Serve together with parboiled okra or other boiled vegetables.

Story Behind this Recipe

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.