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Home » Easy Vegetarian Indian Recipes

Published: Sep 18, 2024 by Padma Kumar

Rajma Recipe (Red Kidney Beans Curry)

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This homestyle rajma recipe, made with canned beans and simple ingredients, is the perfect main dish for a weeknight dinner. It comes together in just 20 minutes and only requires one pot. This easy red kidney bean curry is naturally vegetarian and can be made vegan with one simple swap.

YouTube video

If you've read my post about black beans vs. pinto beans, you know lentils and beans are staples in our household, providing the main source of protein in our diet.

From simple dishes like Bengali moong dal to fragrant carrot cucumber kosambari, and heartier options like chana dal fry, we incorporate legumes into a variety of meals. I’m always focused on making sure we get plenty of protein.

When I'm not making a dal or curry (like this zucchini kootu), I love whipping up dips like spicy chana dal chutney or chickpea patties. 😊 The goal is to include them in every meal in some form.

Rajma has been a favorite since childhood. Growing up, rajma masala with jeera rice, cucumber raita, and a crunchy carrot cucumber salad was the ultimate comfort meal.

Now, I make this quick version of the rajma recipe on busy days when I still want to serve something wholesome and delicious for the family.

What is Rajma?

A lot of red kidney beans or razmah are placed in a heap on a white background.

Rajma, also known as razmah, laal lobia, or red kidney beans, belong to the family of "common beans," just like white navy beans and black beans. They’re called kidney beans because of their shape.

There are several varieties of rajma—the long red and small red varieties, collectively known as laal rajma, as well as the white ones and the speckled ones (chithri). Laal rajma are known for their meaty texture, while chithri rajma are loved for their creamy, soft texture.

For this Punjabi rajma masala recipe, I’ve used red rajma because it holds up well against the spices and aromatics. However, if I were making a salad, like this vegan chickpea salad, I would opt for chithri rajma.

The dish rajma masala is also colloquially referred to simply as rajma. If you've been to Northern India, you've likely come across rajma chawal, where rajma refers to the dish and chawal means cooked rice. While dishes like dal makhani and mung bean curry are popular, rajma is the ultimate comfort food for many.

Read more about the different types of rajma.

Allergens free labels

This rajma masala recipe is naturally vegetarian and gluten-free. It’s also:

  • grain-free, making it perfect for days when you want a grain-free meal (more on that later)
  • nut-free
  • soy-free

To make this recipe vegan, simply swap the ghee for any plant-based oil or butter of your choice.

If you're not a fan of onion, garlic, or tomatoes, I highly recommend trying this yellow lentil soup.

Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Recipe Overview

Growing up in India, I used to make this recipe the traditional way by soaking the rajma overnight and then cooking them in a pressure cooker until soft but not mushy. This shortcut method of using canned kidney beans came about after I moved to the UK.

Red rajma curry with brown-colored gravy is served in a round steel bowl. Next to the bowl are some spiced onions and steamed rice.

If you want to make it the traditional way, just follow the method I use for black chickpeas and cook the rajma for 20-25 minutes. Or, check out the section below where I explain it in detail.

Ease: This rajma recipe is super easy to make. There’s hardly any prep work other than chopping the onion, chili peppers, and cilantro! The canned beans and store-bought tomato puree make it so convenient, and the dish comes together in about 20 minutes in one pot!

Flavors: This rajma masala is packed with flavor. The onions play two key roles—they provide a natural sweetness and give body to the gravy, while the ginger and garlic add an irresistible aroma. I love the flavor of the rajma beans themselves, so I go easy on the spices to let the rajma shine in this dish.

Texture: This curry is best when the rajma are cooked until melt-in-your-mouth soft and still hold their shape. The ghee, pureed tomatoes, and finely chopped aromatics add both flavor and depth to the gravy.

Nutrition: Rajma, like other beans, is a healthy, plant-based source of protein. The spices and aromatics also bring their share of nutrients to the table. See the nutrition chart at the end of the recipe card for more details.

Ingredients and substitutions

Here are the ingredients required for this Punjabi rajma recipe. See the recipe card for exact quantities.

Ingredients for rajma masala recipe, such as ghee, onion, ginger garlic paste, cilantro, and red kidney beans are placed in bowls.
  • Rajma: I have used canned beans with no added salt. If yours contains salt, adjust the amount of salt in the recipe accordingly. I use the bean water as well.
  • Pureed tomato: I used plain, unflavored passata. You can make your own with fresh tomatoes if you prefer.
  • I use homemade ginger garlic paste, but you can use store-bought or finely minced fresh ginger and garlic. If you want to omit the garlic, use ginger paste instead—half the amount listed in the recipe will work.
  • Chili pepper: I used green finger chilies for a bit of spice. You can substitute with red chili peppers or skip them entirely if you'd like.
  • Ghee: Traditionally, this recipe is made with either ghee or mustard oil, both of which add distinct flavors. If you're not a fan of ghee, try using mustard or canola oil, or any neutral oil will do.
  • Cilantro: The fresh flavor of cilantro complements the spices well. If you're not a fan, feel free to skip it, or if you have it on hand, add a generous pinch of kasuri methi (dried fenugreek leaves) for a more robust flavor.

Dried kidney beans Vs. Canned

Without a shred of doubt, rajma curry tastes amazing when made with dried kidney beans. Making this recipe from scratch gives you the control to cook the beans with the flavors you want, such as bay leaves and black cardamom. That said, this handy recipe using canned beans is perfect for days when you’ve forgotten to soak the beans ahead of time and you only have 20 minutes to spare.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Soaking and Cooking Rajma

Rajma, like other beans, should be soaked and then cooked well. Although you can cook beans on the stovetop, I recommend using a pressure cooker or an Instant Pot.

Should rajma be soaked overnight?

Soak the rajma for 8-10 hours or overnight. First, rinse them in a couple of changes of water, then soak them in plenty of water (at least 2 inches above the level of the beans). The beans will rehydrate and plump up to almost triple in size.

How do I cook rajma in a pressure cooker?

To cook rajma in a stovetop pressure cooker, discard the soaking water and rinse the beans one more time. Add the measured water (3½ parts water to 1 part dried beans) and any whole spices the recipe calls for. Add a little salt and pressure cook for 20-25 minutes (about 5-6 whistles) on high heat. Allow the pressure to release naturally.

Adding too much salt while the beans are cooking can toughen their skins, making them difficult to cook evenly. Also, the pressure cooking time will vary depending on the quality of the beans and the water. If the beans feel undercooked when pressed between the fingers, pressure cook for another 5 minutes or until they have cooked evenly. 

Now that the rajma has been prepared, you can follow the instructions below to make the dish.

Instructions

Come, let's see how to make rajma. Full instructions and video can be found in the recipe card.

Prepare the ingredients.

Chop the onion and chili pepper as finely as you can, or mince them in a food processor. Chop the cilantro and cut the ginger into thin sticks.

Measure the rest of the ingredients.

Finely chopped red onion, chili peppers, cilantro, and ginger are placed in plates on a dark backdrop.

Prepare the masala.

Heat ghee in a hot pan and add the cumin seeds. Once they sizzle, add the onions and chili peppers. Fry them until they start to change color.

Pink fried red onions with spices such as whole cumin is being scooped up my a ladle.

Next, add the ginger garlic paste and fry for another couple of minutes.

Finely chopped red onion is seen frying with spices such as cumin seeds and green chillies in a steel wok.

If needed, add a splash of water to prevent the spices from sticking to the pan.

Add the tomato, salt, and spices. Mix well, then add another splash of water. Cover and cook until the tomatoes are well-cooked and the masala thickens into a paste.

A thick red-colored masala paste made with tomatoes and spices is frying in a steel wok.

Now, add the rajma along with the water it’s in. If you prefer, you can drain the beans and add 1 cup of fresh water instead.

Bring it all to a boil, then cover and cook for 5 minutes to allow the flavors to mingle. Check for taste and add more salt if needed.

A gravy curry with some cooked red kidney beans is cooking in a stainless steel wok.

If the gravy is too thin for your liking, mash a few of the beans with the back of the ladle to help thicken the sauce.

Punjabi-style rajma masala curry that is in a wok is being scooped up by a steel ladle.

Finally, finish off with the garnishes, and that’s it—your delicious home style rajma masala is ready in a jiffy!

A big bowl of red kidney beans cooked in a spicy sauce has been is placed on a grey-colored kitchen towel.

Pro Tips

Undercooked rajma: If your canned rajma feels undercooked when pressed between your fingers, cook them on the stovetop for longer until they soften. Alternatively, you can make the recipe entirely in a pressure cooker. After the onions and spices have cooked and you have added the rajma and the water, close the lid and cook on high pressure for 5 minutes.

Ghee: It adds a lovely aroma and buttery flavor to the dish, so, if you can, do not skip it.

Gravy consistency: The dish should have a flowy consistency, perfect for pouring over rice or scooping up with roti.

Make a big batch: Like shahi paneer, this rajma recipe tastes even better the next day. So go ahead and make a big batch!

Use dried rajma: If you have the time, cook the beans from scratch. Prepare them as explained above. For the quantities mentioned here, you’ll need ½ cup of dried beans.

Make it creamier: For a restaurant-style creamy rajma recipe, add ¼ cup of light (single) cream in the last couple of minutes of cooking.

For that extra zing, squeeze some lime juice on the rajma just before serving.

Spice level: If you like more spice, add ½ teaspoon red chilli powder when you are adding the other spices.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

Serving Suggestions and Storage

If you were to ask me, "What should I serve with rajma?" I’d say the possibilities are endless!

To enjoy this dish the classic way, pair it with steamed rice—or even better, with buttered rice. And since a Punjabi meal isn’t complete without some kind of salad, serve these laccha pyaaz on the side.

Rajma curry has been served with some steamed Basmati rice in a white bowl plate. The food is garnished with ginger and spiced onion salad.

If you're in the mood for bread, it tastes just as good with roti or naan. I love having it with spicy bullet naan and beetroot raita to cool down the spice!

For a grain-free meal, try pouring it over baked potatoes (seriously, it’s delicious!), on potato waffles, or pair it with these buckwheat naan.

Storage: Allow the dish to cool completely, then store it in the fridge in an airtight, fridge-safe container for 2-3 days.

Reheating: To reheat, place the rajma in a saucepan and bring it to a simmer over medium heat. Let it simmer for a few minutes to ensure the beans and gravy heat evenly.

Frequently Asked Questions

Why is rajma not getting soft?

If your rajma isn’t getting soft, it’s likely because the beans are old or haven’t been soaked properly. Dried beans that have been sitting around for too long can take much longer to cook, and in some cases, they may never soften completely. Always make sure to soak rajma for 8-10 hours or overnight to help them cook evenly. Also, avoid adding too much salt or acidic ingredients like tomatoes or lemon juice early in the cooking process, as these can prevent the beans from softening.

How to enhance the taste of rajma?

To enhance the taste of rajma, start by using fresh spices like cumin, coriander, and a teaspoon garam masala, as they add depth and aroma to the dish. Cooking the onions until they’re golden brown and letting the ginger-garlic paste fry for a couple of minutes really brings out their flavors. Adding a pinch of kasuri methi (dried fenugreek leaves) towards the end gives a nice, earthy touch. And if you want a richer taste, don’t skip the ghee—it adds a lovely, buttery flavor! Finally, letting the rajma simmer for a bit allows the spices to blend and intensify.

How much time to soak rajma?

To get the best texture, you should soak rajma for 8-10 hours or overnight. This helps the beans rehydrate and soften, making them easier to cook and digest. If you're short on time, you can soak them in hot water for 4-5 hours, but the longer soak is ideal for even cooking. Just be sure to rinse the beans well before soaking and discard the soaking water before cooking!

Are kidney beans and rajma the same?

Yes, kidney beans and rajma are the same! In India, we call them "rajma," but they’re known as kidney beans in most other parts of the world because of their kidney-like shape. They come in different varieties like the long red ones, small red ones, and even speckled ones, but all fall under the "kidney bean" category. Rajma is popular in Indian cooking, especially in hearty dishes like rajma masala, while kidney beans are used in dishes around the world like chili and salads.

Is rajma chawal a Punjabi dish?

Yes, rajma chawal is a beloved Punjabi dish! While rajma is enjoyed all over India, it holds a special place in Punjabi cuisine. The combination of rajma masala with steamed rice (chawal) is the ultimate comfort food in many Punjabi households. It's a simple yet flavorful meal that’s hearty, wholesome, and perfect for family gatherings or a lazy Sunday lunch. The flavors of rajma cooked with aromatic spices and paired with fluffy rice are just unbeatable!

Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!

📖 Recipe

Homemade Punjabi-style rajma recipe is made and served in a round white colored bowl. Some slivers of ginger and chopped cilantro are garnished on top.
Padma Kumar

Quick And Easy Rajma Recipe (Red Kidney Beans Curry)

5 from 3 votes
This Indian rajma recipe is not only incredibly easy to make, but it's also healthy and delicious! Traditionally paired with chawal (cooked white rice), rajma chawal is the ultimate comfort food in many Indian households. It's a wholesome, satisfying meal that hits all the right notes when you're craving something hearty and flavorful.
In this simplified version, I use canned red kidney beans, which means you can skip the time-consuming steps of soaking and cooking dried beans. This shortcut allows you to have a tasty, homemade rajma ready in just 20 minutes—ideal for busy weeknights or those laid-back weekends when you want something nourishing without the hassle.
While rajma masala is most often enjoyed with rice, don’t hesitate to try it with flatbreads like roti and naan—it’s just as delicious and adds a fun twist to the meal.
If you'd like a visual guide, be sure to check out the video below!
Print Recipe Pin Recipe WhatsApp
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings: 2
Course: Main Course
Cuisine: Indian
Calories: 223
Ingredients Equipment Method Nutrition Video Notes

Ingredients  

  • 2 teaspoons ghee, see notes
  • 1 teaspoon whole cumin
  • 1 medium sized onion
  • 2 green chili peppers, see notes
  • 1 teaspoon ginger garlic paste
  • ¼ cup pureed tomatoes, see notes
  • 1 and ½ teaspoons ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon garam masala powder
  • 1 teaspoon salt, adjust to taste
  • 1 can (14 oz./400g) rajma (red kidney beans), see notes
  • 1 cup water, hot
To finish off (optional)
  • 2 tablepsoons chopped cilantro
  • 8-10 slivers of ginger
  • 1 teaspoon ghee

Equipment

  • 1 saucepan with lid
  • 1 mixing spoon

Instructions
 

Prepare the ingredients
  1. Chop the onions and chili peppers as finely as you can, or you can mince them.
  2. Measure out all the ingredients and keep them ready.
Make the rajma masala
  1. Heat ghee in a saucepan over medium heat. Add the cumin seeds and wait until they start turning darker in color.
    2 teaspoons ghee, 1 teaspoon whole cumin
  2. Then, add the onions and chili peppers. Fry them until they start to change color. Next, add the ginger garlic paste and fry for another couple of minutes.
    1 medium sized onion, 2 green chili peppers, 1 teaspoon ginger garlic paste
  3. Add the tomato purée, salt, and spices. Mix well, and add a splash of water to prevent the spices from burning. Cover and cook until the tomatoes are well-cooked, and the masala has thickened into a paste.
    ¼ cup pureed tomatoes, 1 and ½ teaspoons ground coriander, ¼ teaspoon turmeric, 1 teaspoon salt, ½ teaspoon garam masala powder
  4. Now, add the rajma along with the water it’s in. Add one more cup of water and bring it to a boil. Cover and cook for 5 minutes to allow the flavors to mingle.
    1 can (14 oz./400g) rajma (red kidney beans), 1 cup water
  5. Finish with garnishes, if using, and voila! Delicious and healthy rajma masala is ready for you to relish!
    2 tablepsoons chopped cilantro, 8-10 slivers of ginger, 1 teaspoon ghee

Nutrition

Calories: 223kcal | Carbohydrates: 29.4g | Protein: 8.6g | Fat: 8.5g | Saturated Fat: 4.6g | Cholesterol: 20mg | Sodium: 1616mg | Potassium: 452mg | Fiber: 8.6g | Sugar: 5.4g | Calcium: 102mg | Iron: 3mg
Disclosure

The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.

Video

YouTube video

Notes

Allergen-free labels: This recipe is gluten-, grain-, nut-, and soy-free. To make it vegan, just swap the ghee with any neutral oil. 
Ghee: Traditionally, this recipe is made with either ghee or mustard oil, both of which add their distinct flavors to the dish. If you're not a fan of ghee, try making it with mustard or canola oil. If not, you can use any neutral oil. 
Chili peppers: I used green finger chilies for a little spice kick. You can substitute red chili peppers if that's what you have, or you can skip them entirely.
Tomato puree: I used plain, unflavored passata here.
Canned rajma: I used beans with no added salt. If yours has salt, adjust the quantity of salt in the recipe accordingly.
Cilantro: The fresh flavor of cilantro complements the spices well. If you're not a fan, feel free to skip it, or if you have it on hand, add a generous pinch of kasuri methi (dried fenugreek leaves) for a more robust flavor.
Scaling the recipe

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

Made this recipe? Tag me

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Reader Interactions

Comments

  1. Seema says

    November 10, 2024 at 6:30 am

    5 stars
    Rajma chawal is a classic combo that my family adores. I love the details of the gravy here in your recipe.

    Reply
    • Padma Kumar says

      December 07, 2024 at 6:27 pm

      Thank you so much Seema!

      Reply
  2. Marie-Pierre Breton says

    November 06, 2024 at 6:25 pm

    5 stars
    My husband made this the other night, it was so comforting on a cold night! Love all the aromas and spices!

    Reply
    • Padma Kumar says

      December 07, 2024 at 6:30 pm

      Thank you! So glad that you loved it.

      Reply
  3. Ravi says

    September 18, 2024 at 10:42 pm

    5 stars
    This looks gorgeous!

    Reply
5 from 3 votes

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Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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