Red Kidney Bean Curry with Basmati Rice (Rajma Chawal)

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A hearty North Indian weeknight classic from Punjab, this slow-simmered kidney bean curry in a glossy tomato-onion masala is ladled over fluffy steamed basmati rice. Warmly spiced rather than fiery, it is deeply comforting and naturally vegan when made with oil.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 12 gFat
• 3.5 gSaturated Fat
• 78 gCarbs
• 11 gFiber
• 6 gSugar
• 18 gProtein
• 580 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5.2 mgIron
• 15 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the kidney beans

• 1 cup (200 g) dried red kidney beans, soaked 8 hours and drained
• 3 cups water, for pressure cooking
• 1 tsp salt

For the masala base

• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 bay leaf
• 2 cloves
• 1-inch cinnamon stick
• 1 large onion (about 200 g), finely chopped
• 1.5 tbsp ginger-garlic paste
• 2 green chilies, slit lengthwise
• 3 medium tomatoes, blended to a smooth puree

For the spice mix

• 1 tsp ground turmeric
• 1.5 tsp Kashmiri red chili powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1.5 tsp garam masala
• 1 tbsp kasuri methi (dried fenugreek leaves), crushed between palms
• Salt to taste

For the basmati rice

• 1.5 cups aged basmati rice, rinsed until water runs clear
• 3 cups water
• 1 tsp salt
• 1 bay leaf
• 1 tsp ghee

For garnish

• 3 tbsp chopped cilantro leaves
• 1 tsp ghee
• 4 lemon wedges

Directions

1. Pressure cook the soaked kidney beans with 3 cups water and 1 tsp salt for 15 to 20 minutes (5 to 6 whistles on a standard cooker) until tender but still holding shape; drain and reserve the cooking liquid.
2. While the beans cook, rinse the basmati rice and soak for 20 minutes. Bring 3 cups water to a boil with the bay leaf, salt, and ghee; add the drained rice, cover, and simmer on low for 12 to 15 minutes. Remove from heat and rest, covered, for 5 minutes, then fluff with a fork.
3. Heat ghee in a heavy pan over medium heat. Add cumin seeds, bay leaf, cloves, and cinnamon and let them sizzle for 30 seconds until fragrant.
4. Add the chopped onion and saute for 8 to 10 minutes until deep golden brown. Stir in the ginger-garlic paste and green chilies and cook 2 minutes until the raw aroma disappears.
5. Pour in the tomato puree and cook for 8 to 10 minutes, stirring often, until the masala thickens and you see a thin layer of oil separating at the edges.
6. Add the turmeric, Kashmiri chili, coriander, and ground cumin; stir for 1 minute to bloom the spices.
7. Add the cooked kidney beans plus 1.5 cups of the reserved cooking liquid. Mash about a quarter of the beans against the side of the pan to thicken the gravy naturally. Simmer uncovered for 15 to 20 minutes, adding more liquid if the gravy looks dry.
8. Stir in the garam masala and crushed kasuri methi, simmer 3 more minutes, and adjust salt. The gravy should be thick and lightly soupy, clinging to the beans.
9. Pile the steamed rice on warm plates, ladle the rajma generously alongside, drizzle with a teaspoon of ghee, scatter cilantro, and serve with a lemon wedge.

Cook’s Notes

• Crush the kasuri methi between your palms just before adding; this releases the essential oils that give rajma its signature aroma.
• For a richer, restaurant-style finish, swap half the ghee for butter and finish the curry with 2 tablespoons of light cream.
• Mashing roughly one-quarter of the beans in the gravy is the traditional way to thicken rajma without cornstarch or cream.
• If using two 15-oz cans of kidney beans, skip the soaking and pressure-cooking step and simmer the drained beans in the masala for 20 minutes instead.
• Serve with classic accompaniments: sliced raw onion tossed with lemon and salt, green coriander chutney, and a bowl of plain yogurt.

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