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AI-generated photograph: Deep red kidney bean curry in a wide shallow bowl with a neat mound of cumin rice to one side, a swirl of gravy, fresh coriander and a thin slice of green chilli on top

Home · Recipes · Rajma, Punjabi kidney bean curry

South Asian · Lunch

Rajma, Punjabi kidney bean curry

slow cooked kidney beans · tomato and ginger · kasuri methi

AI-generated photograph

Red kidney beans simmered slowly in a thick onion, tomato and ginger gravy until soft and creamy, the much loved Sunday lunch of Punjabi homes. Best with jeera rice.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Garam masala is usually only spices, but check the label for mustard or other allergens. Dried fenugreek is not one of the 14.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 2 onions (about 300g), finely chopped
  • 4 garlic cloves, finely grated
  • 20g fresh ginger (a piece about 4cm long), finely grated
  • 1 green chilli, slit lengthways
  • 1 teaspoon ground coriander
  • 1 teaspoon Kashmiri chilli powder
  • Half a teaspoon ground turmeric
  • 1 tin (400g) chopped tomatoes
  • 2 tins (400g each) red kidney beans, drained and rinsed
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • Optional: 1 teaspoon dried fenugreek leaves (kasuri methi)
  • 15g fresh coriander, chopped

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Let's cook

  1. Heat the oil in a large heavy pan on a medium heat. Add the cumin seeds and bay leaf and let them sizzle for 30 seconds until fragrant.
  2. Add the onions and cook for 10 to 12 minutes, stirring often, until soft and a deep golden brown. Take your time: well browned onions give the curry its rich colour and sweetness.
  3. Add the garlic, ginger and green chilli and cook for 2 minutes, stirring, until the raw smell is gone.
  4. Stir in the ground coriander, chilli powder and turmeric and cook for 30 seconds. Add a splash of water if the spices start to stick.
  5. Pour in the chopped tomatoes. Cook for 8 to 10 minutes, stirring now and then, until the sauce is thick and the oil starts to shine at the edges.
  6. Add the kidney beans, the salt and 400ml water. Bring to the boil, then simmer gently, partly covered, for 15 minutes.
  7. Take a ladle of beans and mash them against the side of the pan with the back of a spoon, then stir them in. This thickens the gravy and makes it creamy.
  8. Stir in the garam masala and the dried fenugreek leaves, if using, crumbling them between your palms first. Simmer 2 minutes more. Taste for salt, take out the bay leaf, and scatter with the fresh coriander to serve.

Tips

  • Rajma tastes even better the next day. Keep it in the fridge for up to 2 days and reheat until steaming hot.
  • Using dried kidney beans? Soak 250g overnight, then boil them hard for at least 10 minutes before simmering until soft. Raw or undercooked kidney beans can make you ill.

Swaps

  • Milder for children: leave out the green chilli and use sweet paprika instead of the chilli powder.
  • Richer: stir in 2 tablespoons of coconut cream at the end.

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