← Back to browse
Rajma

South Asian · 45 min · Medium · 4 servings

Rajma

Be the first to rate this recipe

The North Indian kidney bean curry that's built for batch cooking: onions taken deep golden, tomatoes cooked until the oil separates, and a few beans mashed against the pan for a thick, creamy gravy without a drop of cream.

~220 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-protein
Plan it:

Method

  1. 1

    Brown the onion

    ⏱ 9 min

    Heat the oil in a wide pan over medium heat. Add the onion and cook, stirring now and then, until deep golden, not just softened. This is where the depth of the curry comes from, so don't rush it.

  2. 2

    Aromatics and ground spices

    ⏱ 1 min

    Add the garlic and ginger and cook for a minute until the raw smell goes, then stir in the cumin, coriander, turmeric and chili powder and toast them for a few seconds.

  3. 3

    Cook out the tomatoes

    ⏱ 8 min

    Add the pureed tomatoes and cook, stirring occasionally, until the masala is thick and the oil starts to separate at the edges of the pan.

  4. 4

    Simmer the beans

    ⏱ 22 min 30 sec

    Add the kidney beans with enough water to just cover. Bring to a simmer and cook, mashing some of the beans against the side of the pan as you go, until the gravy is thick and creamy.

  5. 5

    Finish

    Stir in the garam masala and season with salt. Taste and adjust, then finish with the fresh cilantro.

Notes

Mashing a few beans is the trick to a thick, creamy gravy without any cream. Traditionally served over rice as rajma chawal. Freezes well.

Cooking this later?Save to Pinterest