Yoribang
DinnerIndianFree to use

Rajma (Kidney Bean Curry)

Red kidney beans in a thick, mild tomato and onion gravy. A Punjabi family staple.

Serves 4

Prep 10 min

Cook 40 min

Rajma (Kidney Bean Curry)
Photo: Scott Veg, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 3 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely diced
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 2 tomatoes, pureed
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 cans (15 oz each) kidney beans, drained
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1/4 cup chopped cilantro

Steps

  1. Step 1. Heat the oil, add the cumin seeds, then the onion for 10 minutes until deep golden.

  2. Step 2. Add the ginger and garlic for 1 minute, then the tomato puree and spices. Cook for 10 minutes until the oil separates.

  3. Step 3. Add the beans, water, and salt. Simmer for 20 minutes, mashing some beans to thicken the gravy.

  4. Step 4. Stir in the garam masala and cilantro. Serve with rice.

Where this recipe comes from

Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.