Rajma (Punjabi kidney bean curry)
Hearty, spiced kidney beans in a thick tomato-onion gravy — comforting, vegan and perfect with rice or roti.
Rajma is the sort of food that hugs you back — slow-simmered kidney beans in a spiced tomato-onion gravy that tastes like home. It’s a Punjabi weekday favourite that also makes perfect, unshowy company for lazy weekend rice.
This version is fully vegan and intentionally simple: soak the beans overnight, cook them tender, and take your time with the masala so it turns sweet and silky. Serve with steamed basmati or plain rotis and you’ve got comfort on a plate.
Ingredients
- 300 g dried red kidney beans (rajma) — soaked overnight (or use 2 x 400g tins, drained — see substitutions)
- 1.2 l water — for cooking soaked beans; extra as needed
- 30 ml vegetable oil
- 5 ml cumin seeds
- 1 large onion — about 200g, finely chopped
- 3 cloves garlic — crushed or finely chopped
- 25 g fresh root ginger — finely grated (or 1 tbsp ginger paste)
- 1 green chilli — optional, finely sliced
- 5 ml ground turmeric
- 10 ml ground coriander
- 5 ml ground cumin
- 5 ml chilli powder — adjust to taste
- 400 g tomatoes — chopped (or 1 x 400g tin chopped tomatoes)
- 15 ml tomato purée
- 10 ml salt — adjust to taste
- 5 ml caster sugar — balances acidity
- 5 ml kasuri methi (dried fenugreek leaves) — optional, crushed between palms
- 5 ml garam masala — add near the end
- 15 ml lemon juice — or to taste
- 15 g fresh coriander — chopped, for garnish
Equipment
- pressure cooker (or large heavy-based pan)
- hand blender or countertop blender
Instructions
Soak the rajma: rinse 300g dried kidney beans under cold water, then cover with plenty of cold water and leave to soak for 8 hours or overnight. Drain and rinse before cooking.
Cook the soaked beans: place drained beans in a pressure cooker with ~1.2 litres fresh water and ½ tsp salt. Seal and cook for 20–25 minutes from full pressure (or simmer in a large heavy-based pan for 60–90 minutes until tender). The beans should be soft but intact — test a few.
Make the masala: heat 2 tbsp vegetable oil in a large heavy-based pan over a medium hob. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds. Add the finely chopped onion and cook, stirring occasionally, until deep golden — about 12–15 minutes.
Add ginger, garlic and chilli: stir in the grated ginger (25g), crushed garlic (3 cloves) and sliced green chilli, and cook for 90–120 seconds until fragrant.
Spice it up: add 1 tsp turmeric, 2 tsp ground coriander, 1 tsp ground cumin and 1 tsp chilli powder. Fry for 1 minute so the powdered spices lose their raw edge.
Add tomatoes: stir in 400g chopped tomatoes and 1 tbsp tomato purée. Simmer the mixture for 8–10 minutes until it reduces and oil or darker red streaks appear on the surface.
Blend to a smooth gravy: remove the pan from the heat for 2–3 minutes, then either use a stick blender to blitz the masala until smooth or transfer (carefully) to a blender. Return to the pan.
Combine beans and masala: add the cooked rajma and about 300–400ml of the reserved cooking liquid to the masala. Bring to a gentle boil, then lower the heat and simmer, partially covered, for 20–30 minutes until the sauce thickens and beans absorb flavour.
Finish and season: stir in 1 tsp crushed kasuri methi (if using), 1 tsp garam masala, 1 tsp caster sugar and the remaining 1 tsp salt (or to taste). Simmer for another 2 minutes, then stir in 1 tbsp lemon juice and chopped fresh coriander.
Serve hot with steamed basmati rice or warm rotis. Leftovers improve overnight as flavours deepen.
Tips
- Soak dried rajma overnight — it cuts cooking time dramatically and gives a creamier texture.
- Cook onions slowly until deep golden; that caramelised base is the biggest flavour lift in the dish.
- Reserve the bean cooking liquid and use it to adjust the gravy’s thickness and flavour.
- If the sauce is too thin, remove the lid and simmer longer; for very thick sauce, add a splash of hot water or stock.
- Make ahead: flavours improve after a day. Cool completely, refrigerate for up to 3 days or freeze for 2–3 months.
Substitutions
dried red kidney beans (rajma) → 2 x 400g tins cooked kidney beans, drained and rinsed (add direct to masala, skip pressure-cooking)
Stays closevegetable oil → 1 tbsp ghee (for non-vegan option) or 2 tbsp coconut oil
Noticeably differentfresh tomatoes → 1 x 400g tin chopped tomatoes + 1 tsp sugar if needed
Stays closekasuri methi → a pinch of fenugreek powder or omit
Noticeably different
Nutrition
Per serving · estimated
- 361
- Calories
- 18 g
- Protein
- 52 g
- Carbs
- 9 g
- Fat
- 13 g
- Fibre
- 6 g
- Sugar
- 400 mg
- Sodium
FAQ
Can I use canned kidney beans?
Yes — use two 400g tins drained and rinsed. Add them to the cooked masala and simmer 10–15 minutes so they absorb the flavour.
How do I know the beans are cooked through?
Taste a couple of beans — they should be creamy inside and not chalky. If cooking in a pan, test after 60 minutes and continue simmering until tender.
How can I make the gravy thicker?
Simmer uncovered to reduce liquid, or mash a few beans against the pan to naturally thicken the sauce. Adding very small amounts of cornflour slurry will also thicken quickly but alters texture.
Can I freeze rajma?
Yes — cool completely, then freeze in airtight containers for up to 2–3 months. Thaw overnight in the fridge and reheat gently on the hob.
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