This hearty rajma curry is perfect with steamed rice, jeera rice, roti, chapati or paratha. The longer the cooked rajma simmers in the masala, the more flavourful and creamy the curry becomes.
If you love homestyle Indian food, this is one recipe worth adding to your regular lunch or dinner menu.
Ingredients
For Homemade Rajma Masala Powder
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3–4 dry red chillies
- 1-inch piece cinnamon
- ½ tsp whole black peppercorns
- 2–3 green cardamoms
- 2 cloves
- ¼ tsp dry ginger powder
- ½ tsp amchur powder (dry mango powder)
- ½ tsp nutmeg powder
- ½ tsp mace powder
- ¼ tsp pomegranate seeds (anardana)
For Tempering
- 6–7 tsp oil
- 1 tsp cumin seeds
- 1 tsp finely chopped ginger
- ½ tsp finely chopped green chilli
For the Rajma Curry
- ½ cup finely chopped onion
- 1 cup tomato puree
- ½ tsp turmeric powder
- 1 tsp ginger-garlic paste
- 1 tsp salt, or according to taste
- 1¼ cups rajma (kidney beans), soaked overnight and pressure cooked until tender
- Prepared rajma masala powder
- Fresh coriander leaves, for garnishing
Method
1. Prepare the rajma masala powder
Dry roast the coriander seeds, cumin seeds, dry red chillies, cinnamon, peppercorns, cardamom, cloves and pomegranate seeds over low heat until fragrant.
Cool completely and grind into a fine powder. Add the dry ginger powder, amchur powder, nutmeg and mace powder. Mix well and keep aside.
2. Prepare the tempering
Heat oil in a heavy-bottomed pan. Add cumin seeds and allow them to splutter. Add the finely chopped ginger and green chilli and sauté for a few seconds.
3. Cook the onion and tomato
Add the chopped onions and sauté until they turn soft and lightly golden.
Add the tomato puree and cook until the raw smell disappears and the mixture becomes thick.
4. Add the spices
Add turmeric powder, ginger-garlic paste, salt and the freshly prepared rajma masala powder. Mix well and cook the masala for a few minutes until it becomes aromatic and well combined.
5. Add the cooked rajma
Add the cooked rajma along with a little of its cooking liquid, depending on your preferred consistency. Mix well.
Reduce the heat and simmer for about 10 minutes, allowing the rajma to absorb all the flavours of the masala.
For a naturally creamy texture, gently mash a few rajma beans against the side of the pan while simmering.
6. Garnish and serve
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, jeera rice, roti, chapati or paratha.
⭐ My Food-Blogger Tip
For an even more delicious rajma, don't rush the final simmering stage. Let the cooked kidney beans gently simmer in the onion-tomato masala so that they absorb the spices. Lightly mashing a few beans also gives the gravy a lovely thick, creamy consistency without adding cream.
