Red Kidney Beans Curry | Rajma Masala | Your Food Fantasy

Rajma Masala – Kidney Bean Curry (Plus Video)

Rajma does not need any introduction for an Indian household. Likewise Kidney beans is widely known term in west too. Having said that Rajma has not been so popular as Chole (Chick Pea) or Samosa in west. Objective of my recipe here is to familiarise this to my audience in west as well as for the from Indian subcontinent to suggest how to make restaurant style authentic punjabi rajma masala. This recipe is suitable for Vegans and is gluten free (If you ignore Asafoetida or use GF version of it).

Punjabi Rajma Masala | Kidney Bean Curry | YourFoodFantasy.com
Punjabi Rajma Masala | Kidney Bean Curry | YourFoodFantasy.com

What is Rajma Masala

Rajma masala is extremely rich in protein (thanks to protein content of kidney beans). It is best enjoyed with steam rice (known as Rajma Chawal) is one of the healthiest option in Punjabi cuisine.

Rajma is almost a weekly affair in my home, thanks to easy cooking recipe that I have.

So one may wonder what so good about these red kidney beans? These beans though native of Mexico and central America, is also found in abundance in south east asia. The reason for its popularity lies in the fact that these kidney beans are extremely nutritious.

Kidney Bean Nutrition

These kidney beans are massive source of proteins, as well as fibre. “Only 3.5 ounces (100 grams) of boiled kidney beans boast almost 9 grams of protein, accounting for 27% of the total calorie content.” – Source USDA. Kidney beans also account for starchy carbs, which account for approximately 72% of the total calorie content.

Kidney beans are a great source of a good few vitamins and minerals too, such as folate, manganese, iron, copper, molybdenum potassium, and vitamin K1. Its a vegetarians delight with not only offering best of breed taste as well as nutrition.

Depending on your choice or availability of options you can use fresh kidney beans or can use the one in can. I normally prefer fresh ones if cooking on weekend with all lavish time to hand. However when in rush, I use the canned version too.

Recipe is fairly simple, which involves boiling the kidney beans (if using fresh ones) and then saute with spices. The scrumptious taste comes from aromatic spices and the other ingredients that form the gravy, which then gets infused into the kidney beans, giving it a unique flavour. Whilst am drafting this recipe, I am myself tempted to go and eat a bowl of this right away.

This Rajma Curry

  • Is easy to make
  • Delivers authentic taste
  • loved by most, and hence a winner
  • Is vegan friendly
  • Can be gluten-free, if you use gluten free asafoetida
Punjabi Rajma Masala | Kidney Bean Curry | YourFoodFantasy.com
Punjabi Rajma Masala | Kidney Bean Curry | YourFoodFantasy.com

Method

  • Wash thoroughly Rajma / kidney beans and soak them in enough water for 8 hours or overnight.
  • Drain the water and transfer them into a pressure cooker. Add 2 cups of water and 1/2 teaspoon salt. Pressure cook them over medium heat for around 4-5 whistles. Turn off the flame and keep aside till the pressure releases. You can skip step 1 and 2 if you using canned kidney beans.
  • Heat oil in a Pan / Kadhai and add asafoetida and cumin seeds. Once the cumin seeds crackle add chopped onions, and dry red chillies. Sauté it till onion is translucent. Now add grated garlic and ginger, sauté till brown.
  • Now add rest of the spices (Coriander powder, red chilli powder, garam masala, turmeric power and cumin powder) and sauté again for a minute. Add chopped tomato and Sauté until the mixture start leaving oil.
  • Add boiled Rajma/kidney beans and mix well. Now mash some beans with the backside of spatula. This helps in thickening of the gravy and improving its taste and texture. Cook for 8-10mins and switch off the heat.
  • Transfer it to a serving bowl and garnish with chopped coriander leaves.

Pro Tips

  • Pressure cooking time may vary as depends on the soaked kidney beans. So always check for the properly cooked beans once you open the pressure cooker after it’s pressure is released.
  • I use red kidney beans because they take lesser time to cook and has soft texture after cooking. However you can use other kidney beans as well, only the boiling time will vary.
  • You can also use kidney beans from the can, for quick preparation. This saves time.
  • Do not forget to crush a few kidney beans for that rich gravy oozing with taste.

Storage

You can freeze rajma masala once it has cooled to room temperature. You can keep it refrigerated too for couple of days.

Serving suggestion

Rajma Chawal is the most widely known food combination. Serve hot Rajma hot with steamed rice. This itself makes a brilliant meal. Add green salad and onions for even better meal.

If you like punjabi and north indian cuisine, you may like to try out these never fail recipes :

You may also try this vegan white kidney beans recipe.

Below is detailed step by step recipe of Rajma masala that you can print.

Red Kidney beans - Rajma Masala | Your Food Fantasy

Rajma Masala – Kidney Bean Curry

Red kidney bean curry aka Rajma, great source of protein and best enjoyed with rice. Widely popular in India.
5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Soaking (Kidney beans) 8 hrs
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 6 Portions
Calories 271 kcal

Ingredients
  

  • 1.5 Cup Rajma / Kidney Beans
  • 1 Onion Large Size – Finely Chopped
  • 1 Teaspoon Ginger Grated
  • 1 Teaspoon Garlic Chopped or Crushed
  • 3 Tomatoes Medium Size – Finely Chopped
  • 3 Dried Red Chillies
  • 1/2 Teaspoon Cumin Seeds
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Cumin Powder
  • 1/2 Teaspoon Red Chilli Powder
  • 1 Teaspoon Salt As Per Taste
  • 1/2 Teaspoon Garam Masala Powder
  • 1/4 Teaspoon Asafoetida
  • 2.5 Tablespoon Oil
  • 1 Tablespoon Fresh Coriander Leaves Chopped – For Garnishing

Instructions
 

  • Wash thoroughly Rajma / kidney beans and soak them in enough water for 8 hours or overnight.
  • Drain the water and transfer them into a pressure cooker. Add 2 cups of water and 1/2 teaspoon salt. Pressure cook them over medium heat for around 4-5 whistles. Turn off the flame and keep aside till the pressure releases. You can skip step 1 and 2 if you using canned kidney beans.
  • Heat oil in a Pan / Kadhai and add asafoetida and cumin seeds. Once the cumin seeds crackle add chopped onions, and dry red chillies. Sauté it till onion is translucent. Now add grated garlic and ginger, sauté till brown.
    How to make Rajma Sabzi | Your Food Fantasy
  • Now add rest of the spices (Coriander powder, red chilli powder, garam masala, turmeric power and cumin powder) and sauté again for a minute. Add chopped tomato and Sauté until the mixture start leaving oil.
    Rajma Masala - How to Cook
  • Add boiled Rajma/kidney beans and mix well. Now mash some beans with the backside of spatula. This helps in thickening of the gravy and improving its taste and texture. Cook for 8-10mins and switch off the heat. Don’t cook more than beyond this, as gravy will thicken more once it cools and you may not want absolutely thick gravy.
  • Transfer it to a serving bowl and garnish with chopped coriander leaves. Serve hot and Enjoy with jeera rice or simply steamed rice.

Video

Notes

  • Pressure cooking time may vary as depends on the soaked kidney beans. So always check for the properly cooked beans once you open the pressure cooker after it’s pressure is released.
  • I use red kidney beans because they take lesser time to cook and has soft texture after cooking. However you can use other kidney beans as well, only the boiling time will vary.
  • You can also use canned kidney beans for quick preparation when you are short of time and want to avoid the soaking and boiling part.
  • Do not forget to crush a few kidney beans for that rich gravy oozing with taste.
 
 

Nutrition

Nutrition Facts
Rajma Masala – Kidney Bean Curry
Amount Per Serving
Calories 271 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 343mg15%
Potassium 972mg28%
Carbohydrates 39g13%
Fiber 16g67%
Sugar 3g3%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
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Punjabi Rajma Masala | Kidney Bean Curry | YourFoodFantasy.com
Punjabi Rajma Masala | Kidney Bean Curry | YourFoodFantasy.com

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