Indian Rajma Masala Vegan Kidney Bean Curry

Rajma masala is a delicious Punjabi red kidney bean curry loaded with fragrant spices and onions, my version is mild-moderately hot (spicy).

This is a slow-cooked dish requiring dried beans to be soaked, but despite its cooking time of over 2 hours, it is a very easy dish to make that is fairly low on active cooking.

Punjabi Red Kidney Bean Curry

Rajma masala is one of the lesser-known curries from the North of India, it is essentially a kidney bean curry, in many ways, it is similar to a dal.

I have had a glorious time developing this rajma recipe and it has quickly become one of my favourites.

As a Brit I was bought up with chicken tikka masala and chicken balti. But there were a few homestyle Indian dishes I ate at friends homes growing up.

A rajma masala curry is one of those homestyle recipes much like an egg curry or vegetable karahi!

It features a thick and rich tomato gravy flavoured with fennel, onion and mustard seeds alongside curry leaves and slit chillies.

These flavours are supported by fenugreek, asafoetida, turmeric, coriander and garam masala in a perfect blend.

It takes a while to cook, but it is a very low-maintenance dish that is very easy!

Frequently Asked Questions

Can I use canned beans?

You can, but I have tested them a number of times and they have always been somewhat disappointing in this rajma masala curry recipe. The cooking liquid adds a great deal to the recipe and the cooking juices in the tin are just not the same.

I have created a butter bean curry with tinned beans in mind that you may want to check out!

If you want to hurry things up a little you can cook your beans in a pressure cooker.

Can this be prepared in advance?

Yes, this recipe will last for between 3 and 5 days in the fridge. This rajma masala curry actually tastes better after a couple of days.

If you are planning to cook this in advance you must try and cool the beans as quickly as possible. This is because doing so prevents the development of bacteria. I usually spread them out on a baking tray and refrigerate them as soon as possible.

What are onion seeds?

Onion seeds go by many names, they are also known as nigella or kalonji seeds.

I use them fairly often in Indian food, in dishes as diverse as my onion bhajis to my chicken Chettinad.

They have a mild onion flavour and a lovely crunch. But be careful not to burn them because they can become bitter.

What is tomato passata?

Passata is an “Italian” tomato product that consists of sieved tomatoes, that’s it. In the US it is often called tomato sauce, read the label and just double check there is no added salt, sugar or other flavourings.

Serving Suggestions

Rajma masala is traditionally served with rice and some flatbread or with rice, it then becomes rajma chawal.

I’ve served my kidney bean curry with some homemade chapatis in these pictures, but something like my tandoori naan bread would also work wonderfully.

However, of late, I have also been serving this with a crisp and minty kachumber salad because it lightens the dish and makes it feel fresh.

It also works really well with a cucumber and mint raita especially if you want to temper the chilli!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan.
• Bowl for soaking the beans.
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring jug, cups and spoons.
• Stirring and serving spoons.
• Grater.

Rajma Masala Curry Step-by-Step Photos

1. Soak the kidney beans in cold water for at least 3 hours.
   
2. Add the soaked beans, turmeric and bay leaf to a pan, pour over some cold water, bring it to a boil, then reduce it to a simmer and cook for 60-90 minutes. Drain the beans reserving 125ml to 175ml (½-¾ cup) of the cooking liquid.
   
3. Heat a saucepan over a medium-high heat, add the oil, then mustard, fennel and onion seeds along with the asafoetida, slit chillies and curry leaves, and stir until the seeds start to pop.
   
4. Reduce the heat to medium-low and add the sliced onions, cook for 10 minutes, stirring occasionally.
   
5. Add the garlic and ginger and cook for 60 seconds.
   
   
6. Add the chilli, coriander and garam masala powders and stir to coat.
   
7. Add the tomato passata, and reserved bean water, season with salt and sugar, then stir well.
   
8. Add the kidney beans and cook for 20 minutes with the lid on.
   
9. Crush in the fenugreek leaves, stir well and serve.