📝 About This Recipe
A cornerstone of North Indian comfort food, Rajma is a soul-warming red kidney bean curry that transforms humble legumes into a velvety, aromatic masterpiece. This recipe utilizes a slow-braising technique to ensure the beans are buttery-soft, absorbing a rich masala of charred tomatoes, ginger, and toasted spices. It is more than just a meal; it is a nostalgic embrace served in a bowl, perfect for cozy Sunday lunches.
🥗 Ingredients
The Beans
- 1.5 cups Dried Red Kidney Beans (Rajma) (Chitra or Jammu variety preferred; soaked for 8-10 hours)
- 4 cups Water (for boiling)
- 2 pieces Black Cardamom (cracked slightly)
- 1 inch Cinnamon Stick
- 1 teaspoon Salt
The Masala Base
- 3 tablespoons Ghee or Neutral Oil (Ghee provides the most authentic flavor)
- 1 teaspoon Cumin Seeds
- 2 large Red Onions (very finely minced)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1.5 cups Tomato Puree (from 3-4 fresh Roma tomatoes)
- 2-3 pieces Green Chilies (slit lengthwise)
Spices & Finishing
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color without extreme heat)
- 1 tablespoon Coriander Powder
- 1/2 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasuri Methi (Dried Fenugreek) (crushed between palms)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Butter (cold, for finishing)
👨🍳 Instructions
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1
Drain the soaking water from the kidney beans and rinse them thoroughly under cold water.
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2
In a pressure cooker or heavy-bottomed pot, add the beans, 4 cups of fresh water, salt, black cardamom, and the cinnamon stick. If using a pressure cooker, cook for 20-25 minutes until the beans are completely soft and can be easily mashed between two fingers. If using a regular pot, simmer covered for 60-90 minutes.
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3
While the beans cook, heat ghee in a large heavy-bottomed kadai or Dutch oven over medium heat.
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4
Add the cumin seeds. Once they sizzle and turn aromatic, add the finely minced onions.
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5
Sauté the onions for 12-15 minutes. This is the most important step; the onions must be a deep golden brown, almost caramelized, but not burnt.
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6
Stir in the ginger-garlic paste and green chilies. Cook for another 2 minutes until the raw smell of the garlic disappears.
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7
Add the tomato puree along with the turmeric, Kashmiri chili powder, coriander powder, and roasted cumin powder. Mix well.
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8
Cook the masala on medium-low heat, stirring occasionally, until the oil/ghee begins to separate from the sides of the mixture and the tomatoes have reduced into a thick, dark paste.
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9
Check the beans. Once soft, discard the whole spices (cinnamon and cardamom) if desired. Pour the beans and their cooking liquid (aquafaba) into the masala base.
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10
Use the back of your ladle to mash about 10% of the beans against the side of the pot. This releases starches and creates a thick, creamy gravy naturally.
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11
Reduce heat to low, cover, and let the curry simmer gently for 15-20 minutes. This slow-braising allows the flavors to penetrate deep into the beans.
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12
Stir in the garam masala and crushed kasuri methi. Let it simmer for another 2 minutes.
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13
Finish by stirring in a knob of cold butter and half of the fresh cilantro for a glossy, restaurant-style finish.
💡 Chef's Tips
Always soak your beans overnight; it ensures even cooking and better digestion. If the gravy feels too thick, add a splash of boiling water—never cold water, as it shocks the beans and stops the flavor infusion. The secret to a great Rajma is the onion sauté; if the onions are undercooked, the gravy will be sweet and watery rather than savory and rich. For an extra smoky 'dhungar' flavor, you can place a hot piece of charcoal in a small bowl inside the pot, drizzle with ghee, and cover for 5 minutes before serving.
🍽️ Serving Suggestions
Serve piping hot over Steamed Basmati Rice (Rajma-Chawal) with a side of sliced red onions and lemon wedges. Pair with buttery Garlic Naan or Laccha Paratha for a decadent meal. Add a side of refreshing Boondi Raita or plain Greek yogurt to balance the spices. A crisp kachumber salad (cucumber, tomato, onion) adds a wonderful textural contrast. Enjoy with a tall glass of salty Lassi or a chilled Mango Thandai.