Red Kidney Beans & Gravy (Rajma Curry)

AuthorYashodhara G.
DifficultyIntermediate

Red kidney beans and gravy (rajma curry) can be made from dried or canned kidney beans. Soak dried beans in water overnight for 6-8 hours prior to cooking, unless a slow cooker is used.

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Yields1 Serving

 1 cup kidney beans (rajma) – dehydratedWash and soak overnight in 4 cups of water
 4 cups water
 1 tsp salt or to taste
 ¼ tsp garam masala
 2 tbsp chopped fresh cilantro (dhania)
Spice Mix (Masala)
 2 tbsp cooking oil
 1 medium onion – ground to paste or finely chopped
 4 cloves of garlic – ground to paste or finely chopped
 ½ tsp turmeric powder (haldi)
 2 tsp coriander powder (dhania)
 ¼ tsp dried whole red chile powder (lal mirch)
 3 tomatoes – chopped
 1 tbsp ginger - cut into matchsticks

1

Using a pot, slow cooker, or pressure cooker, cook soaked beans in water and salt till soft but not mushy. Set aside.

2

For the spice mix (masala), heat oil in a pot or pan and add onion and garlic. Cook on medium until golden, stirring often. Add turmeric, coriander, chile powder, and mix. Roast for 20-30 seconds, being careful not to burn.

3

Mix in chopped tomatoes and ginger, cooking for about 8-10 minutes. Crush the tomatoes and stirring frequently until the oil and spice mix separate.

4

POT COOKING
• Add cooked beans with water to the pot with the spice mix.
• Mix and add more water as needed to keep the beans and spice mix under water.
• Cook on high heat until the sauce starts to boil.
• Reduce the heat to medium-low, cover, and simmer for 20-30 minutes until beans and curry are integrated.

SLOW COOKER
• Add kidney beans (soaking not required), water, and salt to slow cooker. Cook until soft, but not mushy.
• Add the spice mix and more water (if necessary) to get the desired thickness.
• Cook on low for 30 -40 minutes or till ready to serve.

PRESSURE COOKER
• Add the spice mix, cooked beans with water, and enough water to keep beans and spice mix under water.
• Close the lid, add the weight, increase the heat to high, and cook for a few minutes.

5

Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.

6

VARIATION
• Use black beans instead of kidney beans (rajma).

Ingredients

 1 cup kidney beans (rajma) – dehydratedWash and soak overnight in 4 cups of water
 4 cups water
 1 tsp salt or to taste
 ¼ tsp garam masala
 2 tbsp chopped fresh cilantro (dhania)
Spice Mix (Masala)
 2 tbsp cooking oil
 1 medium onion – ground to paste or finely chopped
 4 cloves of garlic – ground to paste or finely chopped
 ½ tsp turmeric powder (haldi)
 2 tsp coriander powder (dhania)
 ¼ tsp dried whole red chile powder (lal mirch)
 3 tomatoes – chopped
 1 tbsp ginger - cut into matchsticks

Directions

1

Using a pot, slow cooker, or pressure cooker, cook soaked beans in water and salt till soft but not mushy. Set aside.

2

For the spice mix (masala), heat oil in a pot or pan and add onion and garlic. Cook on medium until golden, stirring often. Add turmeric, coriander, chile powder, and mix. Roast for 20-30 seconds, being careful not to burn.

3

Mix in chopped tomatoes and ginger, cooking for about 8-10 minutes. Crush the tomatoes and stirring frequently until the oil and spice mix separate.

4

POT COOKING
• Add cooked beans with water to the pot with the spice mix.
• Mix and add more water as needed to keep the beans and spice mix under water.
• Cook on high heat until the sauce starts to boil.
• Reduce the heat to medium-low, cover, and simmer for 20-30 minutes until beans and curry are integrated.

SLOW COOKER
• Add kidney beans (soaking not required), water, and salt to slow cooker. Cook until soft, but not mushy.
• Add the spice mix and more water (if necessary) to get the desired thickness.
• Cook on low for 30 -40 minutes or till ready to serve.

PRESSURE COOKER
• Add the spice mix, cooked beans with water, and enough water to keep beans and spice mix under water.
• Close the lid, add the weight, increase the heat to high, and cook for a few minutes.

5

Add garam masala, and mix. Transfer to a serving dish and garnish with chopped cilantro. Serve with vegetable, rice, or bread.

6

VARIATION
• Use black beans instead of kidney beans (rajma).

Red Kidney Beans & Gravy (Rajma Curry)

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