Rajma masala | kidney bean curry

Rajma masala is a North Indian dish which consists of kidney beans in a thick gravy. Thought to originate from Mexico and Central America, over time they have also become famous in India and Nepal. If you want get the best rajma, you can find that in Jammu & Kashmir, although you can find tasty versions in Punjab and Haryana. In fact, many North Indian meal would not be complete without rajma! I find this to be a warming recipe for a winter day. Serve with fluffy rice and garnish with a sprinkle of coriander.  

Some tips for making a good rajma

• Use raw kidney beans which have been soaked overnight - I find after cooking these result in a more melt in the mouth consistency when cooked 
  
  
• Finely chop the tomatoes, onions and other ingredients to make the gravy smooth. 
  
  
• Use whole spices and saute them beforehand - this gives a delicious aroma to the dish.
  
  
• When the rajma is simmering at the end, mash a few rajma with a fork - this will help thicken the gravy.

Ingredients

Serves 4

For the rajma

1 1/2 cups / 275g red kidney beans soaked overnight

3 cups / 750ml of water for pressure cooking

Pinch salt 

Pinch asafoetida 

For the gravy

 

1 medium onion finely diced

1 green chilli finely chopped

Thumb size of piece of ginger finely chopped

3 cloves garlic finely chopped

3 medium sized tomatoes pureed

1 tsp tomato puree 

1/4 cup / 60ml cream

1 tsp kasoori methi

You'll need these spices

4 green cardamon pods, bruised

1 inch cinnamon stick

1 tsp cumin seeds

1 tsp garam masala 

1 tsp kashmiri chilli powder

1/2 tsp turmeric

1/2 tsp coriander powder

2-3 cloves

1/2 tsp fennel seeds

Method

• Place the kidney beans in the pressure cooker with the water and a pinch of salt & asafoetida. Turn to a medium heat and cook for 8-10 whistles until soft. The rajma should have a melt in the mouth consistency and not be hard. If it is still a little hard, then just cook again for 2 whistles more. Note: if you have a small pressure cooker, you may need to cook 1 cup at a time with 2 cups of water. After cooking there will still be a little water left with the kidney beans. Don’t throw this away, you’ll need it later. Set aside whilst you cook the gravy.
  
  
  
• In a deep frying pan or kadai on medium heat, add a little oil. Add the fennel seeds, cumin seeds, cinnamon stick, cardamom pods and cloves and saute until they sizzle and become fragrant.
  
  
  
• Now fry the onions for around 10 minutes until softened.
  
  
  
• Add the ginger, chilli and garlic and fry for two minutes so the raw aroma goes away.
  
  
  
• Add the pureed fresh tomatoes and tomato puree. Mix well and cook until reduced. 
  
  
  
• Add the kashmiri chilli powder, coriander powder & turmeric. Fry for two minutes.
  
  
  
• Tip in the kidney beans with a little of the residual kidney bean water and cook for 10-15 minutes. If it thickens up, just add a little more of the kidney bean water. Mash a few beans to thicken the gravy.
  
  
• Next, add the little cream. Also add the garam masala and the dried fenugreek. Simmer for 1 more minute.
  
  
  
• Garnish with coriander and serve with rice! 
  
  

Recipe notes

• If you don’t have a pressure cooker you can also just cook the kidney beans on the hob with 1 part kidney beans to 3-4 parts water. 
  
  
• You can also use 2 x 400g tins of kidney beans. If using canned beans, I would cook boil them for at least 15 minutes before adding to the dish. This will help them be soft.