Rajma Curry

Rajma Curry

5 from 8 votes
Rajma masala is a classic Indian curry made with kidney beans, onions, tomatoes, and spices. A healthy and hearty meal, this recipe is packed with protein and fibre. Serve it with rice for true and authentic desi comfort food.
Rajma_Curry_Web_1

This is a delicious and flavourful vegetarian curry made with red kidney beans, known as rajma. The gravy of this rajma masala curry is creamy, lightly spiced, and delicious with boiled basmati rice. Perfect as a comfort food or for dinner parties.

Keep in mind with this curry it is important that you soak the kidney beans before cooking. If you don’t soak the kidney beans, then this can result in bloating, and no one wants that!

The best thing about this recipe is that it really is perfect for everyone, regardless of diet. It’s gluten-free and it’s vegan. I know even meat-lovers will love this recipe.

Rajma is the Indian way of saying red kidney beans. They are boiled until soft and tender them simmered in onions and tomato masala. A delicious, healthy, and vegan curry that everyone is sure to love. Kidney beans are a great way of keeping a nutritious diet.

Kidney beans have so many health benefits as they are high in fibre and numerous other minerals. This helps keep the body healthy and happy.

Keep in mind with this curry it is important that you soak the kidney beans before cooking. If you don’t soak the kidney beans, then this can result in bloating, and no one wants that!

The best way to enjoy this recipe is to serve it on top of boiled rice. This allows the boiled rice to soak up all those flavours of the masala. However, if you’re not a fan of rice then you can also serve alongside homemade chapatti or naan.

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If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through InstagramFacebookTwitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Rajma Curry

by Nabeela Kauser
Rajma masala is a classic Indian curry made with kidney beans, onions, tomatoes, and spices. A healthy and hearty meal, this recipe is packed with protein and fibre. Serve it with rice for true and authentic desi comfort food.
5 from 8 votes
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 218 kcal

Ingredients

Instructions

  • In a large pot add 1 litre of the water and then bring to a boil.
  • Add the kidney beans and leave to gently simmer for 90 minutes until the kidney beans are softened.
  • In a seperate pan heat up the oil on medium heat until hot.
  • Add the onions and cook for 4-5 minutes until softened.
  • Add the ginger and garlic paste and cook for 1-2 minutes.
  • Add the salt, turmeric powder, chilli powder, garam masala and cumin powder and cook the spices for 2-3 minutes.
  • Add a tablespoon of water to ensure that the spices do not burn and to help release the colour of the spices.
  • Add the softened kidney beans and cook for 5 minutes.
  • Add the remaining 500ml of the water then cook for 15-20 minutes on medium heat.
  • Add the fenugreek leaves and coriander.
  • Serve with garlic naan or boiled basmati rice then enjoy!

Video

Nutrition

Calories: 218kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 1gTrans Fat: 0.05gSodium: 692mgPotassium: 469mgFiber: 7gSugar: 5gVitamin A: 736IUVitamin C: 17mgCalcium: 55mgIron: 2mg
Keyword Curry, Gluten-Free, Spicy, Vegan, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Nabeela

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Naz
Naz
2 months ago

5 stars
It’s a lovely recipe and made it for the first time. However the video and written instructions are different. There is no mention of adding ginger and garlic paste or tomatoes but its written in the ingredients. Then I’m watching the video which uses all the ingredients. But I prefer to read rather than watch a video. I manage to add the tomatoes but not the ginger and garlic. I’m a beginner at cooking as well. The majority of people who look for recipes are beginners. So they won’t know that most pakistani/Indian cooking you need to add garlic and ginger. Especially in the beginning. I have tried other recipes and they are amazing. So thank you for that. But please can you go through the written recipes and double check. Thank you x

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