The things that you do for the ones you love! Cooking this Kidney Beans Curry – Rajma Masala is one of the things I do. Very objectively speaking, this curry is choking burst of flavors and earthiness of the beans all mixed in that just makes you feel in comfort heaven when you eat this with a bowl of rice. Look up for Indian comfort food and you will find the combination of Rajma- Chawal (rice) in there. But subjectively talking for my taste buds, I always find it a little meh. I mean its good, tasty, I get it. But the time it takes you to soak the beans overnight and pressure cook it, I would rather make a garbanzo bean curry – chole masala than this. That is just my preference though. But the husband loves it. LOVES it. The only thing he has ever asked me to make once in a while is this and this is one of the few things other than a chicken curry that brings that different kind of smile to his face when he comes back home to find this is what it is for dinner.
So, there you see. He loves it. She doesn’t love it that much. But she would still make it for dinner. Because she loves him. < That should have gone in the next card I give him. Honey, I love you, so I make rajma masala for you. 
Rajma Masala ~ Kidney Beans Curry – The Recipe
Ingredients
- 1 cup dried kidney beans, soaked in water for at least 6 hours
- 1 tablespoon + 1 tablespoon rice bran oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 3 cloves
- 1 green cardamom
- 1 inch piece cinnamon
- 2 tomatoes, pureed
- ½ teaspoon turmeric powder
- 1 teaspoon cayenne / red chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon coriander powder
- salt, to taste
- 3 tablespoon minced cilantro, for garnish
Method
- Pressure cook the soaked kidney beans till they soften. You can cook them on the stove top as well, but that might take over 30 mins to cook. Do not drain once cooked. Reserve the water, that is going to become the base for the sauce.
- In a heavy bottomed pan on medium high heat, heat the 1 tablespoon oil and add the onions, garlic, ginger, cloves, cardamom and cinnamon and saute till the onions start to turn color and the spices are fragrant. Remove from heat and let it cool down a little.
- Add this mixture to a food processor and grind to a paste.
- In the same pan, heat the remaining 1 tablespoon oil and add this mixture to it. Saute till the oil starts to leave the sides of the masala mixture. Add turmeric, cayenne, cumin and coriander and saute for a couple of minutes.
- Add the pureed tomato and let the tomato cook for 2-3 minutes.
- Pour in the cooked kidney beans and the water and add salt. The water should be about 2 cups, if there isn't enough of it add some regular tap water.
- Let it simmer till the sauce thickens a little and the beans soak in the flavor of the masala.
- Remove from heat. Garnish with cilantro and serve with basmati rice.
- 1 cup dried kidney beans, soaked in water for at least 6 hours
- 1 tablespoon + 1 tablespoon rice bran oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 3 cloves
- 1 green cardamom
- 1 inch piece cinnamon
- 2 tomatoes, pureed
- ½ teaspoon turmeric powder
- 1 teaspoon cayenne / red chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon coriander powder
- salt, to taste
- 3 tablespoon minced cilantro, for garnish
- Pressure cook the soaked kidney beans till they soften. You can cook them on the stove top as well, but that might take over 30 mins to cook. Do not drain once cooked. Reserve the water, that is going to become the base for the sauce.
- In a heavy bottomed pan on medium high heat, heat the 1 tablespoon oil and add the onions, garlic, ginger, cloves, cardamom and cinnamon and saute till the onions start to turn color and the spices are fragrant. Remove from heat and let it cool down a little.
- Add this mixture to a food processor and grind to a paste.
- In the same pan, heat the remaining 1 tablespoon oil and add this mixture to it. Saute till the oil starts to leave the sides of the masala mixture. Add turmeric, cayenne, cumin and coriander and saute for a couple of minutes.
- Add the pureed tomato and let the tomato cook for 2-3 minutes.
- Pour in the cooked kidney beans and the water and add salt. The water should be about 2 cups, if there isn't enough of it add some regular tap water.
- Let it simmer till the sauce thickens a little and the beans soak in the flavor of the masala.
- Remove from heat. Garnish with cilantro and serve with basmati rice.
Sandi (@sandigtweets) says
What a delicious looking recipe. I haven't thought to use beans in a curry so thank you for the idea.
Noel says
oh the things we do for love! Cooking food that we think is "meh" is top of the list... all to see those smiles!
Mark says
What a fabulous curry. Love kidney beans and love all of those spices. I'm always looking for alternatives to meat and this ticks all the boxes. Great photos too Manju!
Cheers....Mark
Peter @ Feed Your Soul Too says
I love curries and I need more ideas to try. Glad I found your site. This is a good vegetarian dish that is hearty.
krishrecipes says
I was looking for raja recipe and I landed here. .. such a nice recipe. Thanks for sharing
Olivia's Cuisine says
Love different, exotic recipes! Definitely going to try this! Thanks for sharing.
Rebecca @ Strength and Sunshine says
This sounds delicious! I love kidney beans as well!
Jenn says
It looks so flavorful! I love kidney beans!
dixya @food, pleasure, and health says
rajma is one of my favorite things to eat but have never made it at home..needs to change that.
Patricia @ Grab a Plate says
Ah, the combined power of love and food! How nice of you to make this! I can see why it would be a favorite 🙂
Linda @ Veganosity says
You had me sold at curry. I love all things curry and those beans sound incredible.
Uma says
Rajama is my favorite too. It packs fiber and protein that gives whole day energy:) yum!
Anjali @ Vegetarian Gastronomy says
I love Rajma and actually have a version we've been making for years in college coming to the blog soon! This one sounds delicious...I'm totally craving it now after seeing your post!
Kathy Hester says
I love Indian food and kidney beans and can't wait to try your recipe!
Mel @avirtualvegan.com says
I adore curry but have never used kidney beans on one. They are usually reserved for chilli. I really need to try your recipe. It sounds great!