Rajma – Kidney Bean Curry

Cook Eat WorldAsianRajma – Kidney Bean Curry
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 more Indian treats, try my delicious my Bengali fish curry (Macher Jhol) or the peppery lentil infused Lahore Chicken Curry.

How to make my Rajma – Kidney Bean Curry

Rajma - Kidney Bean Curry

Rajma - Kidney Bean Curry

Rate this recipe

5 from 1 vote
Print Recipe Pin Recipe
Recipe by Lee
Course Main Course
Cuisine Indian
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.


Calories: 121kcal (6%) | Carbohydrates: 13g (4%) | Protein: 2g (4%) | Fat: 8g (12%) | Saturated Fat: 6g (38%) | Sodium: 666mg (29%) | Potassium: 347mg (10%) | Fiber: 4g (17%) | Sugar: 6g (7%) | Vitamin A: 768IU (15%) | Vitamin C: 21mg (25%) | Calcium: 46mg (5%) | Iron: 1mg (6%)
Tried this Recipe? Tag me Today!Mention @CookEatWorld or tag #cookeatworld!
Rajma - Kidney Bean Curry

Did you make my Rajma – Kidney Bean Curry?

How did you go? Let me know in the comments below and be sure to tag @cookeatworld at Instagram.