Rajma – Kidney Bean Curry

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By Published On: June 7th, 2010

A delicious and super-healthy kidney bean delight from India – packed with colour, flavour and texture – rajma is everything you need for a filling, flavoursome lunch or dinner. And it’s super simple to make at home too – learn how.


It’s already well documented that I love, cook and eat a lot of curry, but I’m always looking for something I haven’t tried before.

I ate this dish at a splendid vegetarian Indian restaurant a few weeks ago. In all honesty, I didn’t know the restaurant was vegetarian but unlike a lot of other cuisines of the world, Indian food has you covered! Even if you’re a meat eater, you will not go hungry eating Indian vegetarian or vegan food. Centuries of practicing this lifestyle has given life to the most amazing and innovative plant-based recipes. I never miss the meat when I eat vegetarian Indian and always leave a satisfied customer. This curry features Kidney beans in a deliciously spiced sauce; it’s a Punjabi dhaba style rajma recipe and very easy to make at home.

Kidney beans, the pick of the superfoods

Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds. Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels. So, rajma is a wonderful dish to include in any health/plant forward lifestyle. Once you’ve made the rajma masala powder, you can store it for a month or so in a sealed jar and add a few teaspoons to many vegetables or pulses to create a simple, ready to go curry. I usually make 3 or 4 x the powder recipe (below) so that I have plenty on hand.

Spice-wise this dish isn’t going to blow your head off, it’s a delicious rich, earthy flavour. If you’re vegetarian or vegan then you’ll love this. It’s filling and nutritious and a great low-calorie but super filling curry option. It’s the perfect dish all-round.

For another vegan Indian treat, try my delicious Indian Cauliflower with Mustard Seeds & Black Pepper or If you do eat meat or fish, then can I suggest pairing this rajma with either my Bengali fish curry with coconut and poppy seeds or the peppery lentil infused Lahore Chicken Curry.

How to make my Rajma – Kidney Bean Curry

Rajma - Kidney Bean Curry

Rajma - Kidney Bean Curry

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Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings (adjustable) 4
Calories (per serving) | 121


Rajma masala powder (mix them together)

Curry ingredients

  • 2 14oz cans kidney beans
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 onions (finely chopped)
  • 1 tbsp ginger (minced)
  • 6 garlic cloves (minced)
  • 2 tomatoes (peeled & chopped)
  • 2 green chillies (finely chopped)
  • 1 tsp salt


  • 1 small bunch coriander (chopped)
  • 1 tomato (chopped)


  • In a large pan or wok, heat the oil until hot, then add the cumin seeds, let them sizzle briefly then add the onion, reduce the heat slightly and fry gently for 5-6 minutes until soft and browned. Add the garlic and ginger and fry for a further 2-3 minutes. Add the chillies, tomatoes and rajma masala powder.
  • Stir then add the kidney beans and 1 litre warm water. Add salt to your taste. Bring to a boil, reduce the heat to low then simmer ucovered for 10-15 minutes. Mash some of the beans up to thicken the sauce.
  • Sprinkle with the fresh coriander and tomatoes and serve with fluffy Basmati rice or Indian breads.


Nutrition Facts
Rajma - Kidney Bean Curry
Amount Per Serving
Calories 121 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 666mg29%
Potassium 347mg10%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
Vitamin A 768IU15%
Vitamin C 21mg25%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Main Course
Cuisine | Indian
Keyword | Beans, Vegan, Vegetarian
Rajma - Kidney Bean Curry

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