Rajma
Rajma is a popular vegetarian dish from the Indian subcontinent, consisting of red kidney beans in a thick gravy with a blend of spices. It's often served with rice and is a staple comfort food. This recipe offers a hearty and flavorful vegan version.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 188 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 240 gred kidney bean, dried, soaked overnight
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 3 clovegarlic, minced
- 400 gtomato, crushed
- 1 pcsgreen chili, slit
- 1 tspcumin seed
- 1 tspcoriander powder
- 0.5 tspturmeric powder
- 1 tspgaram masala
- 0.5 tspred chili powder
- 1 tspsalt
- 3 cupwater
- 2 tbspvegetable oil
garnish
- 2 tbspfresh cilantro, chopped
Equipment
Dutch oven · large pot · cutting board · knife
The method
Step by step
- 1
Drain the soaked red kidney beans and rinse them thoroughly under cold water.
Cook’s note: Soaking overnight helps reduce cooking time and improve digestibility.
- 2
In a large pot or pressure cooker, add the red kidney beans with enough fresh water to cover them by at least 2 inches.
- 3
Boil the red kidney beans until tender, about 40-50 minutes in a pot, or 15-20 minutes in a pressure cooker after the first whistle.
About 45 min
Cook’s note: The beans should be soft but still hold their shape.
- 4
Heat the vegetable oil in a separate large pot or Dutch oven over medium heat.
About 1 min
- 5
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the seeds, as this will make them bitter.
- 6
Stir in the chopped yellow onion and sauté until it turns golden brown, about 5-7 minutes.
About 6 min
Cook’s note: Cooking the onions thoroughly is key to a rich gravy.
- 7
Add the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until aromatic.
About 2 min
- 8
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Adding a splash of water if the spices stick can prevent burning.
- 9
Pour in the crushed tomatoes and mix well. Cook the tomato mixture for about 5-7 minutes, stirring occasionally, until the oil separates from the masala.
About 6 min
Cook’s note: This step is important for developing the flavor of the gravy.
- 10
Add the boiled red kidney beans along with their cooking liquid to the pot.
Cook’s note: The cooking liquid adds flavor and nutrients.
- 11
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: For a thicker gravy, you can mash a few beans against the side of the pot.
- 12
Stir in the garam masala and cook for a final 2 minutes.
About 2 min
Cook’s note: Adding garam masala at the end preserves its aromatic qualities.
- 13
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 187.8kcal
- Protein
- 7.4g
- Carbs
- 23.1g
- Fat
- 8.1g
- Fibre
- 6.8g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rajma in an airtight container in the refrigerator.
Reheat on the stovetop over medium-low heat, adding a splash of water if needed, until warmed through.
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