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–+ servings
Rajma masala topped with raita and paratha.

Rajma (Kidney Bean Curry)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons (2 tablespoons) olive oil
  • 1 (1) onion chopped
  • 2 cloves (2 cloves) garlic grated
  • 1 inch (2½ cm) ginger grated
  • 2 teaspoons (2 teaspoons) coriander ground
  • 1 teaspoon (1 teaspoon) cumin ground
  • ½ teaspoon (½ teaspoon) turmeric
  • ½ teaspoon (½ teaspoon) red pepper flakes
  • 2 cans (2 cans) kidney beans (15 oz/240 g net each) or 3 cups cooked beans
  • 2 cups (500 grams) tomato puree
  • 1 cup (250 grams) vegetable broth
  • ½ cup (125 grams) heavy cream or non-dairy cream
  • ½ teaspoon (½ teaspoon) garam masala
  • 1 (1) lemon + fresh cilantro
  • 1 teaspoon salt and black pepper to taste

  • 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.
    Onion, garlic, ginger, and spices sautéed in a skillet.
  • 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.
    Kidney beans, tomato puree, and vegetable broth simmering in the skillet.
  • 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.
    Rajma after adding heavy cream and blending 13 of the gravy.
  • 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?
    Rajma recipe styled with cilantro, raita, and paratha.
SUBSTITUTIONS
  • 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.
TIPS
  1. Bloom the spices in oil along with garlic, ginger, and onions to unlock their essential oils and maximize flavor.
  2. Use fresh ginger and garlic, finely grated for the best texture and aroma.
  3. Add garam masala at the end to preserve its fragrance.
  4. Blend about 1/3 of the rajma for a rich, creamy texture.
  5. A touch of cream – whether heavy cream, coconut milk, or a dairy-free alternative – is essential for extra richness and to balance the spices.
  6. 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.
STORAGE
  • 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.
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