Rajma is a hearty, one-pot dish that comes together in just 30 minutes, making it perfect for a satisfying vegetarian dinner. Packed with rich, creamy Indian flavors, it pairs beautifully with naan, basmati rice, or paratha.
If you love high protein dinners, check out our chickpea curry, red lentil curry, and creamy lentil dal.
Why you will love this easy Indian dinner
I know this is a bold claim… but kidney beans (rajma in Hindi) have never tasted this good!
Louise and I devoured this creamy, spice-infused rajma masala in just one day. I can’t remember the last time we enjoyed kidney beans with such gusto! 😛
Rajma is like an Indian-spiced ‘marry me beans‘ recipe, infused with bold yet balanced Punjabi flavors. A splash of heavy cream adds a rich, restaurant-style touch.
We’ve also made it weeknight-friendly, quick, and one-pot because delicious doesn’t have to mean complicated!
We think you’ll love this dish because it’s:
- 💰 Budget-friendly: Beans are one of the cheapest protein sources.
- ⏳ Quick & easy: No fancy ingredients or techniques.
- 🧽 Minimal cleanup: Made in just one pot.
- 💪 Protein-packed: Even better with a dollop of yogurt or raita.
- 🫘 Versatile: Add spinach, and serve with rice, naan, or paratha.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Kidney beans: You can use canned beans or dried beans that you previously soaked overnight and cooked in boiling water until tender (about 2 hours). Substitute pinto beans for kidney beans.
- Heavy cream: Substitute coconut milk or a non-dairy cream. You can also use 1 cup of cashew nuts blended with 1/2 cup of water.
- Spice mix: We recommend ground coriander, cumin, turmeric, garam masala, and red pepper flakes. Kasuri methi and Amchur are optional; the recipe will be delicious without.
- Onion, garlic, ginger sautéed in olive oil. Substitute a neutral vegetable oil.
- Tomato puree or Italian passata is the best for creamy Indian recipes. Substitute canned tomatoes or finely chopped fresh tomatoes but you won’t get the same creamy texture and rich flavor.
- Vegetable broth: substitute water.
How to make rajma
Step 1: Sauté the aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Stir in the grated garlic, ginger, coriander, cumin, turmeric, and red pepper flakes. Cook for another minute until fragrant.
Step 2: Simmer the rajma
Pour in the tomato purée, kidney beans, and vegetable broth. Season with salt and pepper, then bring to a simmer over medium-low heat. Let it cook for 20 minutes, allowing the flavors to meld.
Step 3: Make it extra creamy
Stir in the heavy cream and garam masala. For a creamier texture, blend about 1/3 of the rajma using an immersion blender directly in the pot. Alternatively, transfer a portion to a blender, blend, and return it to the pot. Finish cooking for a couple of minutes to reach your desired consistency. (We highly recommend this step!)
Step 4: Serve & Enjoy
Garnish with a generous squeeze of lemon, fresh cilantro, raita, and quick-pickled red onions. For an extra kick, drizzle with spicy tadka (Indian chili oil).
Rajma masala pairs perfectly with basmati rice, naan, or paratha. Easy right?
Tips
- Bloom the spices in oil along with garlic, ginger, and onions to unlock their essential oils and maximize flavor.
- Use fresh ginger and garlic, finely grated for the best texture and aroma.
- Add garam masala at the end to preserve its fragrance.
- Blend about 1/3 of the rajma for a rich, creamy texture.
- A touch of cream – whether heavy cream, coconut milk, or a dairy-free alternative – is essential for extra richness and to balance the spices.
- Not all canned beans are the same! Some are firmer than others. For the best rajma, the beans should be buttery soft. So extend cooking time as needed until they reach the perfect creamy consistency.
Frequently Asked Questions
Yes, you can use dried beans. Soak dried kidney beans for 12 to 24 hours before cooking them in plenty of boiling water until tender (about 2 hours). You can add a bay leaf and 1/2 teaspoon cumin to the cooking water for aroma. Add some salt after the first cooking hour.
Yes. Drain and rinse the canned beans well before adding them to the skillet.
To make the gravy thicker let it simmer a few more minutes. To make it creamier remember to add heavy cream (or a cream alternative) and blend about 1/3 of the rajma.
Make ahead: Rajma masala is an excellent recipe for meal prep as its flavor gets even better on day 2.
Fridge: Keep leftovers in an airtight container for up to 4 days.
Freezer: Let the curry cool down completely then freeze for up to 3 months.
Thaw & Reheat: It’s best to defrost overnight in the fridge. Reheat in the microwave or in a saucepan on the stovetop with a splash of water.
More Easy Indian Recipes
Mains
Navratan Korma
30-Min Meals
Dal – Creamy Split Lentils
Soups
Curry Lentil Soup
30-Min Meals
Chana Masala
If you tried this Rajma Masala recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Rajma (Kidney Bean Curry)
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic grated
- 1 inch ginger grated
- 2 teaspoons coriander ground
- 1 teaspoon cumin ground
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- 2 cans kidney beans (15 oz/240 g net each) or 3 cups cooked beans
- 2 cups tomato puree
- 1 cup vegetable broth
- ½ cup heavy cream or non-dairy cream
- ½ teaspoon garam masala
- 1 lemon + fresh cilantro
- 1 teaspoon salt and black pepper to taste
Instructions
- Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion (chopped) and sauté for 3 minutes until softened. Stir in 2 cloves garlic (grated), 1 inch ginger (grated), 2 teaspoons coriander, 1 teaspoon cumin, ½ teaspoon turmeric, and ½ teaspoon red pepper flakes. Cook for another minute until fragrant.
- Simmer the Rajma: Add 2 cans kidney beans (drained), 2 cups tomato puree, and 1 cup vegetable broth. Season with 1 teaspoon salt and black pepper, then bring to a simmer over medium-low heat. Let it cook for 20 minutes, allowing the flavors to meld.
- Make it extra creamy: Stir in ½ cup heavy cream and ½ teaspoon garam masala.For a creamier texture, blend about 1/3 of the rajma using an immersion blender directly in the pot. Alternatively, transfer a portion to a blender, blend, and return it to the pot.Finish cooking for a couple of minutes to reach your desired consistency.
- Serve & Enjoy: Garnish with a generous squeeze of lemon, fresh cilantro, raita, and quick-pickled red onions. For an extra kick, drizzle with spicy tadka (Indian chili oil).Rajma masala pairs perfectly with basmati rice, naan, or paratha. Easy right?
Video
Notes
- Kidney beans: Use canned or dried beans (pre-soaked for 12 hours and pre-cooked for ~2 hours). Pinto beans work as a substitute.
- Heavy cream: Swap with coconut milk, non-dairy cream, or 1 cup blended cashews + ½ cup water.
- Tomato puree and Italian passata work best. Canned or fresh tomatoes can be used but won’t be as creamy. Fresh tomatoes must be chopped finely and be cooked for 10 minutes with the spices first.
- Vegetable broth: Can be replaced with water.
- Bloom the spices in oil along with garlic, ginger, and onions to unlock their essential oils and maximize flavor.
- Use fresh ginger and garlic, finely grated for the best texture and aroma.
- Add garam masala at the end to preserve its fragrance.
- Blend about 1/3 of the rajma for a rich, creamy texture.
- A touch of cream – whether heavy cream, coconut milk, or a dairy-free alternative – is essential for extra richness and to balance the spices.
- Not all canned beans are the same! Some are firmer than others. For the best rajma, the beans should be buttery soft. So extend cooking time as needed until they reach the perfect creamy consistency.
- Make ahead: Rajma masala is an excellent recipe for meal prep as its flavor gets even better on day 2.
- Fridge: Keep leftovers in an airtight container for up to 4 days.
- Freezer: Let the curry cool down completely then freeze for up to 3 months.
- Thaw & Reheat: It’s best to defrost overnight in the fridge. Reheat in the microwave or in a saucepan on the stovetop with a splash of water.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Delicious, quick and easy and I had all the ingredients or substitutes on hand. Having substitutes noted really makes it even easier. I’m going to try the raita to go with it next!
Fabulous, Jacky!! I’m so happy you enjoyed it, and found it easy to make 🥰.
I highly recommend the raita as a side and topping, it’s cooling and refreshing! Happy Sunday,
Louise
WONDERFUL! Fast to prepare as well!
The rajma was pure delight! Tasty and easy to make!