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Red Kidney Bean Curry Recipe - Rajma Recipe
Rated 5.0 stars by 1 users
Category
Classic
Cuisine
Indian
Servings
2 - 4
Prep Time
0 minutes
Cook Time
30 minutes
kcal
445
Indian Red Kidney Bean Curry, also known as Rajma, is a beloved North Indian dish rooted in Punjabi cuisine, known for its rich, flavourful, spicy tomato based gravy and tender kidney beans. This iconic comfort food is especially popular as Rajma Chawal, paired with steamed rice, it is a staple in Indian households. Rajma's popularity stems from its rich, comforting flavours and its nutritional benefits, making it a go-to for vegetarians and vegans. This hearty, protein-packed curry is celebrated for its versatility and deep, homestyle flavours, offering a taste of India in every bite.

Get all ingredients delivered
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ChefJi Red Kidney Bean Curry Kit - (Servings / Side)
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60g - Ghee
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400 - Tinned Red Kidney Beans
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150g - Onions
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15g - Ginger
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1 tsp - Green Chilli
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1 - tsp Cumin Whole
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150g - Tomatoes
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½ tsp - Turmeric Powder
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500ml - Boiling Water
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¾ tsp - Salt
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1 tsp - Garam Masala Powder
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Handful - Fresh Coriander Leaves
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1 Clove - Garlic (OPTIONAL)
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100ml - Water (OPTIONAL)
Ingredients (2 Servings - Double for 4 Servings)
Directions
What utensils you'll need:
Pan
Wooden Stirring Spoon / Ladle
Bowl
Using our Curry Kit (30 mins Cook Time)
Add Ghee to the pan and melt on a low heat.
Next add the Onions, Ginger & Green Chilli, Cumin and Garlic (if you choose to add garlic dice into small pieces). Sauté until the onions turn golden brown – approximately 15 minutes. Occasionally stir to prevent onions sticking. Whilst the onions are cooking, open the Red Kidney Beans tin and drain, then wash under cold water.
Then add the minced Tomatoes and Turmeric. Stir and leave to simmer on a low heat for 1 minute.
Add the Red Kidney Beans and the Boiling Water. Then bring to the boil on a high heat.
Once boiled, reduce the heat to medium high and leave to simmer for 13 minutes, stirring occasionally.
Optional: Whilst stirring, pour in the Water until you thin down the consistency of the gravy to your preferred preference. If you would like it to be thinner, keep adding water.
Add the Salt and Garam Masala and stir thoroughly.
Rajma is ready! Serve with your side:
Rice: Place the rice on one side of your plate, then pour some Rajma beside or over the rice.
Chapatti/Naan: Place the Rajma in a bowl and scoop using a piece of chapatti/naan.
Using your own ingredients (1 hour Cook Time)
Mince the Onions, Tomatoes, Green Chilli and Ginger. If adding Garlic dice finely.
Open, drain and rinse the Red Kidney Beans tin.
Add Ghee to the pan and melt on a low heat.
Next add the Cumin, Onions, Ginger, Green Chilli and Garlic (OPTIONAL). Sauté until the onions turn golden brown – approximately 15 minutes. Occasionally stir to prevent onions sticking to the pan.
Then add the minced Tomatoes and Turmeric. Stir and leave to simmer on a low heat for 1 minute.
Add the Red Kidney Beans and the Boiling Water. Then bring to the boil on a high heat.
Once boiled, reduce the heat to medium high and leave to simmer for 13 minutes, stirring occasionally.
Optional: Whilst stirring, pour in the Water until you thin down the consistency of the gravy to your preferred preference. If you would like it to be thinner, keep adding water.
Add the Salt and Garam Masala and stir thoroughly.
Rajma is ready! Serve with your side:
Rice: Place the rice on one side of your plate, then pour some Rajma beside or over the rice. Garnish with Coriander.
Chapatti/Naan: Place the Rajma in a bowl and garnish with Coriander. Scoop using a piece of chapatti/naan.
Nutrition
Nutrition
- Serving Size
- 1 Serving (300g)
- per serving
- kcal
- 445
- Energy
- 1846 kJ
- Fat
- 29 g
- Of which saturates
- 17 g
- Carbohydrates
- 26 g
- Of which sugar
- 8.2 g
- Fibre
- 15.3 g
- Protein
- 11.9 g
- Salt
- 2 g