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Rajma
Kidney bean curry from North India
🔥 Intermediate🍛 Main Course🌿 Vegan🕑 60 min
Kidney beans in a thick onion-tomato sauce — North India's Sunday lunch with rice. The sauce needs to cook long enough to turn rich and thick; rajma pulled off the stove after half an hour tastes like beans in tomato sauce.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep15 min
Cook time45 min
Total60 min
Serves4 portions
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
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Method
0 of 6🎉 All done — enjoy!
- Heat the oil, add the cumin, then fry the onions for 12–15 minutes. They should turn deep golden brown, almost caramelized — this is the longest and most important stage.
- Cook the ginger-garlic paste in for 2 minutes.
- Add the tomato puree and the ground spices. Cook for 10 minutes, until the mixture is thick and the oil separates at the edge.
- Add the beans and 400 ml water, season with salt, bring to a boil and then simmer over low heat for 20 minutes.
- Scoop out a ladleful of beans, mash them and return them to the pot. This thickens the sauce without any flour.
- Stir in the garam masala, let it rest for 5 minutes, and top with coriander.
Tips
- The mashed ladleful of beans is the difference between soup and rajma.
- Dried beans: soak 250 g overnight and boil for 45–60 minutes until soft. Save the cooking water and use it as the liquid — it's full of flavor.
- Rajma is better on the second day. Feel free to make a double batch.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
