How to Make Rajma Curry or Red Kidney Beans Curry

How can you increase protein intake as a vegan or vegetarian without sacrificing flavour? Make this curry! This Rajma Curry or Red Kidney Bean Curry is super delicious, very hearty and satisfying and is very easy to make! Just follow my step-by-step video and you'll be eating this nutritious meal in no time! ENJOY!!

Rajma or Red Kidney Beans Curry Recipe

Course: Main

Cooking Time: 60 Minutes (Approx) Plus Overnight Soaking

Note: (See instructions below for Tinned Kidney Beans)

Serves 3-4 People

Difficulty: Easy

INGREDIENTS

• 1 Cup (185g) Dry Red Kidney Beans (Soaked overnight in room temp. water) or 2x400g Tinned Red Kidney Beans

• 2 1/2 Cups Room Temperature Water for Boiling

• 1/4 Cup Oil (or 2 TBS Oil & 2 TBS Ghee)

• 1 Medium Onion, Blended

• 2 Medium Tomatoes, Blended

• 4 Garlic Cloves, 1 TBS Fresh Ginger, 2 Green Chilies, Chopped & Blended along with the Tomatoes

• 1 Cinnamon Stick

• 2 Bay Leaves

• 1/2 tsp Cumin Seeds

• 1/4 tsp Turmeric

• 1/4 tsp Red Chili Powder

• 2 tsp Coriander-Cumin Powder

• 1 1/4 tsp Salt

• 1 TBS Tomato Paste

• 1/2 tsp Garam Masala

• Chopped Coriander to garnish

METHOD

1. Measure 1 Cup of Dry Red Kidney Beans in a bowl. Wash and rinse the beans then add room temperature water to cover the beans by at least 1" and let them soak overnight on your counter top.

   
   

2. The following morning, drain and rinse the soaked kidney beans in a sieve or colander to remove all the water.

   
   

3. Add the soaked beans to your Instant Pot.

   1. Add 2 1/2 Cups of room temperature water to boil the beans.

   2. Instant Pot: Set your Instant Pot to pressure cook on High and More setting for 12-13 Minutes. Let the pressure release naturally (about 25-30 minutes). The beans should be well cooked and soft to the touch, but not mushy.

   3. Traditional Stove Top Pressure Cooker: Pressure cook the kidney beans for 10 minutes after the cooker has come to pressure. Let the pressure release naturally.

   4. Tinned Red Kidney Beans: Drain and rinse 2 x 400g tins of Red Kidney Beans. Keep aside. You will need some boiling water to make the sauce the consistency you desire as you won't have any reserved liquid from boiling.

   5. After the beans are cooked, remove some of the extra liquid from boiling to a bowl so that you have just enough water covering the beans. DO NOT THROW OUT THE WATER as you may need to add some of it back to make the curry sauce to the consistency you desire.

      
      

4. While the beans are cooking, blend 1 Medium Onion. Remove this to a bowl.

   
   

5. Blend 2 Medium Tomatoes with the Ginger, Garlic and Chilies. Keep aside in another bowl.

   1. 4 Garlic Cloves

   2. 1 TBS Fresh Ginger

   3. 2 Green Chilies, Chopped

      
      

6. Heat the 1/4 Cup Oil in a saucepan. You can use 2 TBS Ghee and 2 TBS Olive Oil instead.

   
   

7. After a minute, add 1 Cinnamon Stick and let it sizzle so that the oil gets the flavour of the cinnamon.

   
   

8. When you can smell the Cinnamon, add 1/2 tsp Cumin Seeds and let them sizzle for about 30 seconds.

   
   

9. Add 2 Bay Leaves and let them sizzle for 10 seconds. If you are using fresh bay leaves, add them when you add the onions to avoid them spattering.

   
   

10. Then add the blended onions. Cook them until they are slightly brown.

    
    

11. Add the blended Tomato mixture and remaining spices:

    1. 1/4 tsp Turmeric

    2. 1/4 tsp Red Chili Powder

    3. 2 tsp Coriander-Cumin Powder

    4. 1 1/4 tsp Salt

    5. 1 TBS Tomato Paste

    6. 1/2 tsp Garam Masala

    
    

12. Cover the pan and let this cook until you see the oil coming to the top.

    
    

13. If your pressure cooker hasn't released the pressure at this point, turn off the stove and let your masala sauce sit until you are ready to ad the kidney beans.

    
    

14. Then add the cooked kidney beans to the masala sauce along with some of the liquid and let them cook together for 10-15 minutes so the spices can combine nicely with the beans. Be sure to stir every now & then so it doesn't stick.

    1. If the sauce seems too thick, add more of the reserved liquid.

    2. If the sauce seems too runny, crush a few kidney beans in a spoon and add it into the sauce to thicken it.

    
    

15. Garnish with freshly chopped Coriander leaves.

    
    

Enjoy this curry with Roti and Rice.