🍛 Soulful & Spicy Rajma (Red Kidney Beans) Recipe | Comfort in a Bowl (Serves 2)

There’s nothing quite like the aroma of rajma (red kidney beans) slowly simmering on a stove—the heady mix of spices, the creamy texture of the beans, and the comforting warmth of a hearty gravy. Rajma-Chawal isn’t just food; it’s emotion—especially for those who grew up savoring Sunday afternoons filled with the familiar flavors of home.

This rajma recipe brings together everything we love about traditional North Indian cooking—layered spices, rich tomato-onion gravy, and that irresistible creaminess. Whether you're using soaked beans or canned ones, this recipe will give you a restaurant-style taste in your own kitchen.

Let’s dive in!

🛒 Ingredients (Serves 2)

Note: Check my special secret ingredient for you at the end of the ingredients list!!!

Whole Spices:

1 tbsp cumin seeds
4–5 cloves [optional]
3–4 green cardamoms [optional]
1–2 bay leaves [optional]
2 dry red chilies (cut into pieces with seeds) [optional]

Vegetables & Base:

1 medium onion (sliced lengthwise)
1 small onion (for grinding)
2–3 medium tomatoes (chopped)
1-inch piece of ginger
5–6 garlic cloves
3–4 cashews

Spice Powders:

¼ tbsp turmeric powder
2 tbsp coriander powder
¾ tbsp garam masala (or 1 tbsp Kitchen King masala)
¾ tbsp red chili powder (adjust to taste)
¾ tbsp salt (or to taste)

Other:

400g canned red kidney beans (or 2–3 cups soaked & boiled beans)
3–4 tbsp fresh cream
1 tbsp dried fenugreek leaves (kasuri methi, crushed) [optional]
2 tbsp fresh coriander leaves (chopped)
½ inch ginger (cut into juliennes)

Optional Restaurant-Style Garnish:

2 tbsp oil
½ tbsp cumin seeds
2 dry red chilies
2 green chilies (slit)
½ inch ginger (julienned)
Pinch of asafoetida (hing)
¼ tbsp red chili powder

Secret Ingredient:

 Patience

👩‍🍳 Instructions

1. Heat oil
   In a deep pot, heat 4–5 tablespoons of oil on medium flame.

2. Add whole spices
   Add 1 tbsp cumin, 4–5 cloves, 3–4 cardamoms, 1–2 bay leaves, and 2 dry red chilies (cut with seeds). Let them sizzle for a few seconds.
   Optional: cloves, cardamoms, bay leaves, and dry red chilies.

3. Saute onions
   Add 1 medium onion (sliced lengthwise). Saute until golden brown.

4. Prepare the gravy base
   In a blender, grind together 1 small onion, 2–3 chopped tomatoes, 1-inch ginger, 5–6 garlic cloves, 3–4 cashews, and ½ cup water into a smooth paste.

5. Cook the gravy
   Add the blended mixture to the pot. Let it cook until the oil separates slightly.

6. Add spices
   Stir in ¼ tbsp turmeric, 2 tbsp coriander powder, ¾ tbsp garam masala (or 1 tbsp Kitchen King masala), ¾ tbsp red chili powder (adjust as needed), and ¾ tbsp salt. Mix well and cook until the gravy becomes aromatic and thickens.

7. Prepare the kidney beans

   • Option A: Soak 2–3 cups of dry rajma overnight. Boil until tender.

   • Option B (easier): Use 400g canned rajma. Rinse them 2–3 times under running water.

8. Simmer the beans
   Add the boiled rajma to the gravy and cook for 5–7 minutes on medium flame so the flavors meld together.

9. Add water & simmer
   Pour in 2–3 cups of boiled water (adjust to your desired consistency). Cover and let it cook for 12–15 minutes. Remember: the curry thickens as it cools.

10. Finish with cream & herbs
    Once the curry reaches the desired thickness, stir in 3–4 tbsp of fresh cream and 1 tbsp of crushed kasuri methi. Mix well and simmer for another 2 minutes.
    Optional: kasuri methi

11. Garnish & serve
    Top with 2 tbsp chopped coriander and ½ inch ginger juliennes for a burst of freshness.

12. (Optional) Restaurant-style Tadka
    For that extra flair, heat 2 tbsp oil in a small pan. Add ½ tbsp cumin seeds, 2 dry red chilies, 2 slit green chilies, and ½ inch ginger juliennes. Fry until the ginger turns golden. Switch off the flame, add a pinch of asafoetida (hing) and ¼ tbsp red chili powder. Pour over the rajma just before serving.

🍚 Serving Suggestion

Pair your rich rajma curry with hot basmati rice (chawal) and a wedge of lemon for the rajma-chawal. You’ll have yourself a soul-satisfying North Indian comfort meal that’s perfect for cozy dinners or festive weekends.

Your rajma curry, which looks good, smells good, and tastes good, is ready!