Name: Rajma (Red Kidney Bean Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 2 small cinnamon sticks; ½ tsp ground turmeric; 1 tsp dried fenugreek leaves; ½ tsp ground cumin; 1 tsp salt, or to taste; 1 tbsp chopped fresh coriander, to serve (optional); 2 tbsp vegetable or rapeseed oil; 1 tsp cumin seeds; 2 Indian bay leaves; 2 red onions, roughly chopped; 4 cloves of garlic or 2 tsp garlic paste; ½ tsp ground garam masala; 3 cloves; 4 large tomatoes; 2 x 400 g tins of red kidney beans (480 g once drained); ½ tsp Kashmiri chilli powder; ½ tsp ground coriander; 1 black cardamom pod; 300 ml water; 2.5 cm (1 inch) fresh ginger or 2 tsp ginger paste

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
45 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

Rajma means kidney bean in Hindi and this healthy and delicious curry is eaten throughout the northern states of India, particularly the Punjab. Traditionally, raw red kidney beans are soaked overnight and then softened in a pressure cooker for 20 minutes or cooked in a regular pan for around 50 minutes. I find using jarred or tinned red kidney beans more time-efficient and the result is an equally delicious vegan curry that has complexity and depth of flavour from all the spices.