Red Kidney Beans Curry (Rajma)
Recipes

Red kidney Beans Curry (Rajma)

Red Kidney Beans Curry (Rajma) is a North Indian dish. It is very popular not only India but universally loved by people. In fact, I was not very fond of rajma before but when I tried it. I fell in love with this curry & I couldn’t resist myself to share this amazing recipe with you all.  Believe me, no other dish can beat the taste of Rajma Chawal (Red Kidney Beans Curry with Rice).

Curry is full of flavors & had a creamy consistency which makes it a complete comfort meal and a great way to include some protein in your diet. Normally I make some extra curry so that I can refrigerate it & eat it the next day also. The Red Kidney Beans (Rajma) soak all the spices when cooked and it tastes more delicious if you eat it the next day. Red Kidney Beans are used in a variety of traditional dishes, but this curry is easy to prepare & taste amazing. Raw kidney beans are first soaked in water for overnight and then cooked with onions, tomatoes & spices. This is an Indian version recipe of Red Kidney Bean Curry (Rajma).

Both dried and canned kidney beans are easily available throughout the year. I prefer dried beans over canned beans. They are more pocket-friendly than canned beans and do not contain undesirable additives like sodium. This recipe is not only economical, but it is also Gluten-Free, Vegan & Healthy.

Health Benefits of Red Kidney Bean Curry (Rajma).

Beans and legumes are one of the great sources of protein, fibers, iron, vitamins, potassium, magnesium, and many other essential nutrients. They come in a wide variety of colors and patterns; white, cream, black, red, etc. Red Kidney Beans is high in fibers, prevents blood sugar level, provide a fat-free high-quality protein. Normally 1 cup of kidney beans contains 8.7g protein.

Red kidney Beans (Rajma)
Red Kidney Beans (Rajma)

Do you need to soak Red Kidney Beans (Rajma)?

Absolutely, raw or improperly cooked kidney beans are not easy to digest.  Well, cooked beans are a healthy component of a well-balanced diet. Pre-soaked beans in water making them easier to digest. If you’re not using pre-soaked beans then you need to cook them for a longer period of time. I recommend pre-soaked beans but if you are using canned beans then just strain the liquid in which it is stored and rinse it well before cooking.

If you are looking for more curry recipes do check

One Pot Chickpea Curry

Easy Vegan Lentil (Toor Dal)

Chickpea Spinach Curry

 

AuthorPalak SakiCategory, DifficultyIntermediate

Red Kidney Beans Curry (Rajma )

Yields2 Servings
Prep Time9 hrsCook Time20 minsTotal Time9 hrs 20 mins

Ingredients :-

 1 cup dried kidney Beans, Soaked Overnight
 1 Onion, roughly chopped
 ½ Chopped Green Chili
 2 tsp Canola Oil
 1 tsp Cumin Seeds
 1 Bay Leaf
 ½ Cinnamon Stick
 ½ tsp Minced Garlic
 ½ tsp Minced Ginger
 1 tsp Salt
 1 tsp Coriander Powder
 1 tsp Garam Masala / Curry Powder
 1 tsp Paprika / Red Chili Powder
 ½ tsp Turmeric
 1 cup Tomato Puree
 4 cups Water
 Cilantro/ Fresh Coriander, Garnish

Directions :-

1

In a large bowl soak 1 cup of Kidney Beans (Rajma) in enough water for 6-8 hours, preferably overnight. Next morning beans will more than double in size.

2

In a pressure cooker add beans, 3 cups water & salt. Stir and cook on high for 2-3 whistle, then set the heat to medium and cook for another 10-15 minutes.(cook until get soft)

3

Discard the water in which you boiled the beans.

4

Heat oil in a pan on medium heat, once the oil is hot add cumin seeds, bay leaves, cinnamon stick Sauté for a minute.

5

Add finely chopped onions and cook for 2-3 minutes till translucent.

6

Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes.

7

Once the ginger-garlic is done, add green chilli, tomato puree and mix well.

8

Cook for 10 minutes, or until tomatoes cook properly. The curry tastes good only when they are cooked well.

9

Now add the dry spices – coriander powder, red chilli powder & garam masala (Curry Powder). Also add the salt and mix.

10

Cook the spices for 2 minutes Add boiled kidney beans and mix.

11

Add 1 1/2 cup of water to the curry Cover the pan and cook the kidney beans curry for 10 minutes on medium-low heat. Switch off the flame.

12

Garnish with more coriander leaves and serve immediately with rice or Indian bread/roti.

red kidney beans curry (rajma)

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Ingredients

 1 cup dried kidney Beans, Soaked Overnight
 1 Onion, roughly chopped
 ½ Chopped Green Chili
 2 tsp Canola Oil
 1 tsp Cumin Seeds
 1 Bay Leaf
 ½ Cinnamon Stick
 ½ tsp Minced Garlic
 ½ tsp Minced Ginger
 1 tsp Salt
 1 tsp Coriander Powder
 1 tsp Garam Masala / Curry Powder
 1 tsp Paprika / Red Chili Powder
 ½ tsp Turmeric
 1 cup Tomato Puree
 4 cups Water
 Cilantro/ Fresh Coriander, Garnish

Directions

1

In a large bowl soak 1 cup of Kidney Beans (Rajma) in enough water for 6-8 hours, preferably overnight. Next morning beans will more than double in size.

2

In a pressure cooker add beans, 3 cups water & salt. Stir and cook on high for 2-3 whistle, then set the heat to medium and cook for another 10-15 minutes.(cook until get soft)

3

Discard the water in which you boiled the beans.

4

Heat oil in a pan on medium heat, once the oil is hot add cumin seeds, bay leaves, cinnamon stick Sauté for a minute.

5

Add finely chopped onions and cook for 2-3 minutes till translucent.

6

Add ginger-garlic paste and cook till raw smell goes away. This will take 3-4 minutes.

7

Once the ginger-garlic is done, add green chilli, tomato puree and mix well.

8

Cook for 10 minutes, or until tomatoes cook properly. The curry tastes good only when they are cooked well.

9

Now add the dry spices – coriander powder, red chilli powder & garam masala (Curry Powder). Also add the salt and mix.

10

Cook the spices for 2 minutes Add boiled kidney beans and mix.

11

Add 1 1/2 cup of water to the curry Cover the pan and cook the kidney beans curry for 10 minutes on medium-low heat. Switch off the flame.

12

Garnish with more coriander leaves and serve immediately with rice or Indian bread/roti.

red kidney beans curry (rajma)

Red kidney Beans Curry (Rajma)

RECIPE NOTE:-

1. Adjust the consistency of curry to taste. I love to keep my curry thick, you can add more water if you prefer a thinner curry.

2. I used raw kidney beans and soaked them in water overnight. You can use canned kidney beans if you like.

3. If you decide not to soak the kidney beans you will need to add more water to the recipe as soaked kidney beans absorb some water. You’ll also need to adjust the cooking time and cook the un-soaked beans longer. I never tried the un-soaked kidney beans (as I always soak legumes).

4. Spices in curry can be adjusted as per your taste.

5. Boiled, soaked and cooked kidney beans can be stored in the refrigerator for 4-5 days.

 

Nutrition Facts

Serving Size 1

Servings 2


Amount Per Serving
Calories 120Calories from Fat 30
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.5g8%
Trans Fat 0g
Sodium 610mg26%
Total Carbohydrate 17g6%
Dietary Fiber 0.5g2%
Sugars 2g
Protein 5g10%

Vitamin C 30%
Calcium 6%
Iron 10%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

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