Kidney Bean Curry (Rajma)

A classic North Indian vegetarian dish featuring slow-simmered red kidney beans in a spiced yogurt and onion gravy.

Vegetarian Healthy Indian High Protein Curry

Estimated Nutrition

Calories

294.7

kcal / serving

1768 kcal total

Carbs

32g

per serving

192 g total

Fat

9.3g

per serving

56 g total

Protein

14.7g

per serving

88 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Greek-Style Yogurt

Thick

Fruits

piece

Lime

Wedges for serving

GrainsCereals

piece

Basmati Rice

Boiled, for serving

LegumesPulses

350

Red Kidney Beans

Dried, soaked overnight in cold water

NutsSeeds

tsp

Turmeric

Ground

clove

Garlic

Finely chopped

tsp

Salt

tsp

Kashmiri Chili Powder

tsp

Garam Masala

OilsFats

Vegetable Oil

Vegetables

piece

Onion

Medium, chopped

Ginger

Fresh root, finely chopped or grated

Method

Simmer beans over medium heat for 1 to 1.5 hours until tender, adding water if necessary.

Serve the curry with boiled basmati rice and lime wedges.

Mash several beans against the side of the pan to thicken the sauce.

Add cooked beans and some cooking liquid to the pan and simmer for 10 minutes.

Drain the soaked beans and place them in a heavy casserole pot with fresh water and turmeric.

Stir in the yogurt and cook the mixture for five minutes.

Add salt, chilli powder, and garam masala, frying for 30 seconds.

Heat oil in a pan and fry onions, garlic, and ginger for 10 minutes until golden.