Rajma Curry
A light and comforting kidney bean curry, slow-cooked until incredibly soft. This mildly spiced recipe uses minimal oil, making it a wholesome and easily digestible meal perfect for a quiet lunch.
For 4 servings
Soak and drain the rajma.
Rinse the rajma thoroughly and soak in plenty of water overnight, or for at least 8 hours. Before cooking, drain the soaking water and rinse the beans again.
TIPSoaking makes the beans easier to digest and helps them cook evenly.Pressure cook the rajma until very soft.
- Place the drained rajma in a pressure cooker.
- Add 2.5 cups of fresh water and a pinch of salt.
- Secure the lid and cook on high heat until the first whistle.
- Reduce heat to low and cook for 20-25 minutes, or until the beans are completely soft and mash easily.
- Let the pressure release naturally.
TIPFor a truly soft curry, it's better to overcook the rajma slightly than undercook it.Prepare the curry base.
- Heat mustard oil in a pan or kadai over medium heat.
- Add cumin seeds and let them splutter.
- Add the finely chopped onion and sauté until it turns soft and translucent.
- Stir in the ginger-garlic paste and cook for a minute until the raw smell is gone.
Cook the masala.
- Pour in the tomato puree. Cook for 2-3 minutes.
- Add the turmeric powder and coriander powder. Mix well.
- Sauté the masala until it thickens and you see a little oil separating at the edges.
Combine and simmer the curry.
- Pour the cooked masala into the pressure cooker with the soft rajma.
- Using the back of a ladle, mash a few beans against the side of the cooker to thicken the gravy.
- Add up to 0.5 cup of water if the curry is too thick.
- Bring the curry to a gentle simmer and let it cook for 5-7 minutes on low heat for the flavors to meld.
TIPSimmering with the lid off will help thicken the gravy to your desired consistency.Finish and serve.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry. Stir gently and let it rest for 5 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can use homemade tomato puree made from fresh, ripe tomatoes.
- 2Do not add salt while soaking the beans as it can make their skins tough.
- 3If you forget to soak the rajma overnight, you can quick-soak by boiling them in water for 10 minutes, then letting them sit, covered, for an hour.
- 4This curry tastes even better the next day as the flavors have more time to develop.
- 5To make it more wholesome, you can add finely grated carrots or bottle gourd to the masala.
Frequently asked questions
Yes, Rajma Curry is very healthy. It's a great source of plant-based protein, dietary fiber, and essential minerals like iron and magnesium. This low-oil version is particularly good for heart health and weight management.



