Quick Rajma
A fast and flavorful North Indian kidney bean curry, ready in 30 minutes. This simple recipe uses canned beans for a comforting, protein-rich weeknight dinner with a rich tomato and onion gravy.
For 4 servings
Prepare the base ingredients.
Finely chop the onion. Puree the tomatoes in a blender until smooth. Rinse the canned kidney beans under cold water and drain well.
TIPRinsing canned beans removes excess sodium and starchy liquid, resulting in a cleaner-tasting curry.Temper the whole spices.
- Heat mustard oil in a medium pan or kadai over medium-high heat until it is fragrant and just begins to shimmer.
- Add the cumin seeds and let them sizzle and pop for about 30 seconds.
Build the masala base.
- Add the chopped onions and sauté for 4-5 minutes until they turn soft and translucent.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell is gone.
- Pour in the tomato puree. Add the turmeric powder, coriander powder, red chili powder, and salt.
- Mix well and cook for 5-6 minutes, stirring occasionally, until the masala thickens and oil begins to separate at the edges.
TIPCooking the masala until oil separates is crucial for developing a deep, rich flavor in the final curry.Simmer the rajma.
- Add the drained kidney beans to the pan along with 1 cup of water.
- Stir everything together, lightly mashing a few beans with the back of your spoon to help thicken the gravy.
- Bring the curry to a boil, then reduce the heat to low, cover, and let it simmer for 5-7 minutes for the flavors to meld.
Finish with garam masala and herbs.
Turn off the heat. Stir in the garam masala and chopped coriander leaves.
Rest and serve.
Let the rajma rest for 5 minutes before serving. This allows the flavors to settle. Serve hot with steamed rice or roti.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a thicker gravy, mash about 1/4 cup of the cooked beans against the side of the pan before simmering.
- 2If the curry becomes too thick, add a splash of hot water to reach your desired consistency.
- 3A small squeeze of lemon juice at the end can brighten up the flavors.
- 4For a creamier texture, you can add 1-2 tablespoons of cream or cashew paste, but this will increase the calorie count.
Frequently asked questions
Yes, rajma is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. This quick version is also low in fat compared to restaurant-style preparations.
