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Creamy Rajma (Kidney Bean Curry) with Tomato and Spices Recipe

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5 from 109 reviews

Rajma is a comforting North Indian kidney bean curry simmered in a flavorful blend of spices, tomato puree, and creamy sauce, perfect served with rice or flatbreads for a hearty meal.

Ingredients

Scale

Spices and Aromatics

  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon red pepper flakes
  • ½ teaspoon garam masala
  • 1 teaspoon salt
  • Black pepper to taste

Vegetables and Beans

  • 1 onion, chopped
  • 2 cloves garlic, grated
  • 1 inch ginger, grated
  • 2 cans kidney beans (15 oz / 425 g each) or 3 cups cooked beans
  • 2 cups tomato puree

Liquids and Fats

  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • ½ cup heavy cream or non-dairy cream

Finishing Touches

  • 1 lemon
  • Fresh cilantro for garnish

Instructions

  1. Prepare Aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the grated garlic and ginger, cooking for another minute until fragrant.
  2. Add Spices: Stir in ground coriander, cumin, turmeric, red pepper flakes, and salt, allowing the spices to bloom in the oil for about 1 minute to enhance their flavors.
  3. Add Kidney Beans and Tomato Puree: Pour in the canned kidney beans (with some of their liquid) and 2 cups of tomato puree. Stir everything together to combine well with the spices and aromatics.
  4. Simmer the Curry: Add 1 cup vegetable broth to the pot. Stir and bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
  5. Finish with Cream and Seasoning: Lower the heat to low, then stir in ½ cup heavy cream or non-dairy cream, and sprinkle ½ teaspoon garam masala. Adjust salt and pepper to taste. Let it cook an additional 5 minutes on low heat for the flavors to harmonize.
  6. Garnish and Serve: Squeeze fresh lemon juice over the curry and garnish with chopped fresh cilantro. Serve hot with steamed rice or Indian flatbreads like roti or naan.

Notes

  • For a vegan version, substitute heavy cream with coconut cream or another plant-based cream.
  • Soaking and cooking dried kidney beans can be done instead of canned beans; soak overnight and cook until tender before using.
  • If you prefer a spicier curry, increase red pepper flakes or add chopped green chilies while sautéing.
  • This dish tastes even better the next day as the flavors develop further.
  • Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Find it online: https://amandafood.com/creamy-rajma-kidney-bean-curry-with-tomato-and-spices-recipe/