For a richer flavor, consider using homemade garam masala. Adjust the amount of red pepper to suit your spice preference. If you don't have a pressure cooker, you can simmer the beans in a regular pot for about 2-3 hours, or until they are very tender, adding water as needed.
Rajma (Kidney Bean Curry)
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS174
Embark on a culinary journey with Rajma, a symphony of flavors where tender kidney beans simmer in a rich, aromatic gravy. This North Indian classic is a hearty, soul-satisfying dish, perfect for a comforting meal any day of the week. Serve with fluffy rice or warm roti for an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol3 mg
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Fiber9 g
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Protein11 g
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Saturated Fat1 g
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Sodium35 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the kidney beans: Place the kidney beans in a large container and cover with several inches of cool water. Let stand for at least 8 hours or overnight. (8+ hours)
02
StepPrepare the base: Drain and rinse the soaked kidney beans. Grind the onion, ginger, and garlic into a smooth paste using a mortar and pestle or a food processor. (15 minutes)
03
StepSauté the aromatics: Heat the vegetable oil and ghee in a pressure cooker over medium heat. Add the dried red chile peppers, cumin seeds, and whole cloves. Fry until the cumin seeds begin to splutter, releasing their fragrance. (5 minutes)
04
StepCook the onion paste: Stir the onion paste into the pressure cooker and cook, stirring frequently, until it turns a rich golden brown. This step is crucial for developing the deep flavor of the curry. (10-15 minutes)
05
StepAdd spices and tomatoes: Season with ground turmeric, ground cumin, and ground coriander. Cook for a few seconds until fragrant, then add the chopped tomatoes. Cook until the tomatoes are completely tender and have broken down into a sauce. (10 minutes)
06
StepPressure cook the Rajma: Add the drained kidney beans to the pressure cooker, along with enough water to cover them. Pour in the additional 2 cups of water. Add the sugar and salt to taste. Close the pressure cooker and bring it to 15 PSI (pounds per square inch). Cook for about 40 minutes. Reduce the heat to low and cook for another 10-15 minutes. (50-55 minutes)
07
StepFinish and serve: Release the pressure from the cooker and carefully open it. Stir in the garam masala and ground red pepper. Garnish with freshly chopped cilantro before serving hot. (5 minutes)
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Jedediah Emmerich
Jun 30, 2025I added a little bit of smoked paprika for a smoky flavor. Delicious!
Tatyana Hettinger
Jun 7, 2025The perfect comfort food! Thank you for sharing this recipe.
Erika Pacocha
May 9, 2025This recipe is amazing! My family loved it.
Laron Wehner
May 3, 2025So easy and quick using the pressure cooker. A weeknight staple in our house now.
Arne Daugherty
Mar 30, 2025The recipe's steps were so easy to follow that even I, with minimal cooking expertise, was able to whip up an amazing pot of rajma!
Rico Kilback
Mar 2, 2025I tried this recipe and the rajma was amazing! Thank you for sharing!
Aisha Oreilly
Feb 15, 2025The onion-ginger-garlic paste makes all the difference. So flavorful!
Raphael Aufderhar
Feb 6, 2025I will never eat Rajma outside ever again after this!
Gabriella Purdy
Oct 4, 2024I used a slow cooker and it turned out perfectly. Will definitely make again!
Andreane Swaniawski
Dec 17, 2023The best rajma I've ever made. The instructions were so clear and easy to follow.