- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 1 ½ l
- 3 tbsp
- 1 tsp
- 1 tbsp
- 1 tbsp
- 2 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 1 ½ tsp
- 1 ½ tsp
- 1 tsp
- 3 tbsp
Process
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Rinse the dried red kidney beans well, then soak them in plenty of water for 8–12 hours or overnight. Drain and rinse again before cooking.
Put the drained beans in a pressure cooker with 1.5 l water and 0.5 tsp salt. Pressure cook on medium heat for 18–20 minutes after the first whistle, then turn off the heat and let the pressure release naturally. The beans should be completely soft and mash easily between your fingers.
While the beans cook, heat 3 tbsp vegetable oil in a heavy pan on medium heat. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds.
Add the finely chopped onion and cook on medium heat for 8–10 minutes, stirring often, until deep golden brown. This browning gives rajma its body, so do not rush it.
Add 1 tbsp grated ginger and 1 tbsp crushed garlic and fry for 1 minute until the raw smell disappears.
Pour in the pureed tomatoes and cook on medium heat for 6–8 minutes, stirring, until the mixture thickens and oil starts to separate at the edges.
Add 2 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric powder, 1 tsp red chili powder and 1 tsp salt. Stir and cook for 1 minute to toast the spices.
Add the cooked beans along with 500 ml of their cooking liquid. Mash a few beans against the side of the pan with the back of a spoon to thicken the gravy.
Simmer on low heat for 20–25 minutes, stirring occasionally, until the curry is thick and the beans are coated in a glossy masala. Add a splash of hot water if it becomes too thick.
Stir in 1.5 tsp garam masala and 1 tsp crushed dried fenugreek leaves. Simmer for 2 minutes, taste and adjust salt. Garnish with 3 tbsp chopped cilantro and serve hot with rice or roti.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking the beans: they must be soft enough to mash easily, otherwise the curry stays watery and the beans feel chalky. If using a regular pot instead of a pressure cooker, simmer covered for 60-90 minutes until fully tender.
- Do not discard all the bean cooking liquid. It is starchy and gives rajma its signature creamy body; use it to adjust the gravy instead of plain water.
- Brown the onions properly to a deep golden colour before adding the tomatoes. This step builds the sweetness and depth that separates a good rajma from a bland one.
- Rajma thickens considerably as it sits. When reheating, loosen it with 2-3 tbsp hot water and simmer gently rather than boiling hard.
Substitutions
- dried red kidney beans→2 x 400 g cans red kidney beans, drained and rinsed (skip soaking and pressure cooking; simmer the curry for 15 minutes)
- vegetable oil→ghee or sunflower oil
- fresh tomatoes→400 g canned crushed tomatoes
- dried fenugreek leaves→omit or add 1 tsp dried mint
Storage & reheating
Cool rajma completely, then store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months; thaw overnight in the fridge. Reheat in a pan on medium-low heat with 2-3 tbsp water, stirring until steaming hot, or microwave covered in 1-minute bursts until piping hot. Do not reheat more than once.
FAQ
The questions we get asked most
Why is my rajma watery and not thick?
The beans were likely undercooked or you added too much liquid. Fully cooked rajma beans should mash easily between your fingers; if they are still firm, simmer them longer. After adding the beans, mash a few against the pan and simmer uncovered on low heat for 20-25 minutes until the gravy coats the beans.
Can I make rajma without a pressure cooker?
Yes. Soak the beans overnight, then boil them in a large pot with plenty of water for 60-90 minutes, partially covered, until completely tender. Skim any foam that rises. Add a pinch of salt only after the beans soften, as early salting can slow cooking.
How do I know when the kidney beans are fully cooked?
Pick one up and press it between your thumb and finger; it should squash smoothly with no chalky centre. If it holds its shape firmly or feels grainy, keep cooking. Undercooked kidney beans are also hard to digest, so err on the side of softer beans.
Can I use canned kidney beans for this recipe?
Yes. Use two 400 g cans, drain and rinse them, and skip the soaking and pressure cooking. Add them to the masala with about 300 ml water and simmer for 15 minutes, mashing a few beans to thicken the gravy. Canned beans are already cooked, so they need less time.
Why does my rajma taste flat?
Flat rajma usually means the onions were not browned enough or the spices were not toasted. Cook the onions to a deep golden colour, fry the ginger and garlic until the raw smell goes, and let the tomato masala cook until oil separates before adding the beans. A final pinch of garam masala and crushed fenugreek leaves at the end lifts the flavour.
Can I make rajma ahead of time for a party?
Yes, rajma tastes even better the next day. Cook it fully, cool it quickly, and refrigerate for up to 4 days. Reheat gently with a splash of water, and stir in a fresh pinch of garam masala and chopped cilantro just before serving to refresh the aroma.
How can I reduce the heat without losing flavour?
Cut the red chili powder to 0.25 tsp and use a mild garam masala. Add 1 tsp of plain yogurt or 2 tbsp cream at the end to soften the heat, and balance with a squeeze of lemon. The warmth from ginger and cumin will still keep the dish flavourful.
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