Rajma (Kidney Bean Curry)

April 9, 2009 · 13 Comments

Legumes and Indian cuisine—two of my very favorite things to eat. This rajma, or kidney bean curry, is of course the perfect marriage of the two. And it is so simple to make!

The beautiful thing about Indian food is that most of the flavors come from spices. It’s not about the fat, which is what I feel a lot of Western food focuses on. It’s really about the concentration of spices. That’s why I’m drawn to so many ethnic cuisines—Indian, Middle Eastern, Asian—they’re all about the spices.

Now, spices can be really expensive, but luckily, I live very close to some great ethnic grocery stores. The ground corriander, turmeric and garam masala in this picture cost me a grand total of $5.67. I wouldn’t be able buy a single spice jar of cinnamon in my regular grocery store for that price!

Rajma is typically a little “saucier” than the one I made—mine was extremely thick because I didn’t dilute it with very much liquid. I actually prefer my curries and dals to be very thick, chock full of beans or vegetables or whatever it may be, and really dislike it when I order one that’s really watery. That being said, the rajma that I made probably could have been a smidgen creamier… but it still tasted good all the same.

B and I ate this rajma with a side of basmati rice and naan. The naan was store-bought—I’m on the hunt for a good homemade naan (or roti) recipe, so if you have one to share, I’m all ears!

Recipe: Rajma (Kidney Bean Curry)
Serves 2 as an entree or 4 as a side

1 large onion, chopped
3 cloves of garlic, minced
1 green chili, minced
1 Tbsp. ginger, minced
3/4 cup water
1/2 cup pureed tomatoes
2 Tbsp. tomato paste
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. turmeric powder
1 tsp. garam masala
Salt to taste
1 15 oz. can kidney beans, drained and rinsed

Sauté onion, garlic, green chili and ginger over medium heat until softened. Add minced onions, garlic, green chili and ginger. Add water, pureed tomatoes, tomato paste, spices, and salt and stir to mix well. Add kidney beans and stir to coat. Let curry simmer for 15 to 20 minutes or until it is thick and creamy. Serve with basmati rice and/or naan.

Tags: Ethnic Cuisine · Indian · Main Course · Sides · Vegetarian

13 responses so far ↓

1 Christina // Apr 9, 2009 at 3:08 pm

LOVE this recipe!! Two of my favorite things — beans and curry. Oh yeah, and our common love of FIBER!
2 pinkstripes // Apr 9, 2009 at 3:48 pm

This looks absolutely delicious and is something right up my alley. Thanks for sharing.
3 Teanna // Apr 9, 2009 at 10:19 pm

I think that the Indian food is phenomenal! And I think you totally hit it on the head when you say it focuses on the spices rather than the fat! Indian food is packed with flavor without the use of a lot of butter or oils or creams – and your recipe looks like it is delicious and flavorful!
4 justcooknyc // Apr 10, 2009 at 9:00 am

this would hit the spot right now
5 cassie // Apr 11, 2009 at 8:24 am

YUM!
6 vibi // Apr 14, 2009 at 8:54 am

Hope you had a nice Easter! …perhaps with an Indian flair??? LOL LOL
7 RobbingPeter // May 5, 2009 at 3:41 pm

This looks verrah tasty. I shall put it on the list.

One question that I have been trying to figure out with regards to the Indian recipes I have been reading – when they say Green Chile what kind of chile are they talking about?

The last time I had a Mexican can of “Chopped green chiles” and I added that. I am pretty sure that isn’t what was meant.
8 Hillary // May 19, 2009 at 10:21 am

I hated kidney beans as a child but this recipe makes me want to start eating them again. Thanks!
9 Jessica // May 19, 2009 at 4:26 pm

I happened to find your recipe and this (http://onceuponaplaterecipes.blogspot.com/2009/05/naan-flatbread-without-tandoori-oven.html) one for naan the same day, thanks to TasteSpotting! I haven’t made either one yet, but they are definitely on my “to-do” menu! Can’t wait.
10 HappyTummy // May 20, 2009 at 12:35 pm

wow, that naan looks great, jessica. love how you can add optional toppings. the chopped scallion version looks phenomenal!
11 ann // May 22, 2009 at 6:15 pm

wow.. rajma looks so perfect and delicious. I love it with hot basmati rice and roti.
12 Kidney Bean Curry | The Crepes of Wrath // Jun 26, 2009 at 10:28 am

[...] Kidney Bean Curry adapted from Happy Tummy Blog [...]
13 India India India India | CN VII // May 26, 2011 at 1:39 pm

[...] http://www.happytummyblog.com/2009/04/09/rajma-kidney-bean-curry/. This only took me 10 minutes to make! Recipe: Rajma (Kidney Bean Curry) Serves 2 as an entree or 4 as a side [...]

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