Rajma Masala | Spicy Red Kidney Beans Curry
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Rajma/red kidney beans – 1 cup, soaked in room temperature water for at least 8 hours
  • Onions – 4, large, chopped finely
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Tomato – 2, large, pureed
  • Green cardamom – 4
  • Black cardamom – 1
  • Cloves – 6 to 8
  • Cinnamon stick – 2 inch
  • Dry red chili – 1
  • Turmeric powder – ½ tsp
  • Red chili powder – 2 tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Vegetable / mustard oil – 6 tbsp
  • Sugar – ½ tsp
  • Salt to taste
  • Freshly coriander leaves to garnish
  1. Cook the rajma/kidney beans in a pressure cooker or in a large saucepan till they are soft but still have a bite in them. It would take about 18 to 20 whistles on medium-low flame is cooking in a pressure cooker. You can also use canned kidney beans which are precooked and completely skip this step.
  2. Heat the oil in a wok or skillet. Tip in the dry red chili, green and black cardamoms, cloves and cinnamon stick and sauté for a minute till the oil becomes fragrant.
  3. Add the chopped onions and ginger-garlic paste. Fry until onion turns golden brown and soft. This would take about 15 minutes on medium-low heat.
  4. Next add the tomato puree and sauté until the raw smell of the tomatoes is gone and the oil starts to release.
  5. While the tomatoes are frying, make a smooth paste of the powdered spices – turmeric, coriander, cumin and red chili – with about 2 tablespoons of water. Set aside.
  6. Once the tomato puree is nicely sautéed, add the boiled rajma/kidney beans and the spice paste and keep stirring on high heat until oil starts separating from the spices.
  7. Finally add warm water, sugar and salt to taste. Bring the water to full boil. Then cover the wok and let it simmer for 10 minutes or until the rajma is completely cooked and slightly mashed when pressed with the back of your wooden spoon.
  8. Adjust the thickness of the gravy as per your liking; you can boil off some excess water to make a thick gravy clinging to the gorgeous red kidney beans. Check and adjust seasoning if needed.
  9. Sprinkle garam masala and freshly chopped coriander leaves. Serve hot with plain white rice or phulkas with a generous squeeze of lemon juice.
Recipe by Flavor Quotient at http://www.flavorquotient.com/2013/12/rajma-masala-spicy-red-kidney-beans-curry/