A kidney bean curry built on a deeply spiced tomato and onion masala. The beans are soft and yielding, the gravy thick and rust-coloured, fragrant with cumin, garam masala, and Kashmiri chilli. Hearty and warming, it sits comfortably at the centre of a meal.
300g
1,200ml
6clove
4piece
2piece
3tbsp
1tsp
2piece
15g
30g
2tsp
1.5tsp
1tsp
0.5tsp
1.5tsp
1.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 1,200ml | — | — | |
| 3 | | 6clove | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 3tbsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 15g | — | — | |
| 10 | | 30g | — | — | |
| 11 | | 2tsp | — | — | |
| 12 | | 1.5tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 0.5tsp | — | — | |
| 15 | | 1.5tsp | — | — | |
| 16 | | 1.5tsp | — | — |
Tip the dried kidney beans into a large bowl.
Dried kidney beans · 300 g
Cover the beans generously with cold water and leave them to soak overnight, or for at least 8 hours, until swollen and softened.
Pour the soaked beans into a colander and drain away the soaking water.
Rinse the drained beans thoroughly under cold running water.
Tip the rinsed kidney beans into a large heavy-based saucepan.
Pour the water over the beans so they are well covered.
Water · 1,200 mlSet the pan over high heat and bring the water to a rolling boil.
Boil the beans vigorously for 10 minutes, skimming off any foam that rises to the surface.
Reduce the heat, cover the pan and simmer the beans until completely tender and creamy inside, about 55 minutes; older beans can take half as long again, so check before you go on, adding hot water if the level drops.
Ladle about 300 ml of the bean cooking liquid into a small jug and set it aside.
Crush each garlic clove with the flat of the knife, then peel away the papery skin.
Garlic clove · 6 clove
Slide the peeled garlic cloves into a medium bowl and set aside.
Place the tomatoes on the chopping board.
Ripe tomatoes · 4 pieceCut the cores out of the tomatoes with the tip of the knife and discard them.
Tip the cored tomatoes from the chopping board into the blender.
Blitz the tomatoes to a smooth purée.
Pour the tomato purée into a second medium bowl and set it aside until needed.
Halve each onion and peel away the papery outer skin.
Yellow onion · 2 pieceFinely dice the peeled onions into small, even pieces.
Pour the neutral oil into a large frying pan.
Neutral oil · 3 tbsp
Set the pan over medium-high heat until the oil is shimmering.
Add the cumin seeds to the hot oil and let them sizzle for a few seconds until they begin to pop and turn golden.
Cumin seeds · 1 tspDrop in the bay leaves and stir everything together.
Bay leaves · 2 pieceStir the cumin seeds and bay leaves in the hot oil for 1 minute until fragrant and sputtering.
Add the diced onions to the pan with the sputtering spices.
Fry the onions over medium heat, stirring regularly, for about 22 minutes until they are deep golden brown and caramelised.
Gather the coriander leaves and chop them roughly.
Coriander leaves · 15 gTip the chopped coriander into a small bowl and set aside.
Rinse the fresh ginger under cold running water to remove any dirt.
Fresh ginger · 30 gScrape away the ginger skin with a peeler or the edge of a spoon.
Tip the peeled garlic cloves from the medium bowl into the blender.
Add the peeled ginger to the blender with the garlic.
Blitz the garlic and ginger together, adding a splash of water if needed, until a smooth paste forms.
Scrape the garlic-ginger paste into a small bowl and set aside.
Spoon the garlic-ginger paste into the pan with the deep golden brown onions.
Stir the paste into the onions and fry for 2 minutes, stirring constantly, until the raw smell of garlic and ginger cooks out.
Pour the tomato purée into the pan with the onion and garlic-ginger base.
Stir everything together thoroughly so the purée is fully combined with the onion base.
Cook the tomato base over medium heat for 9 minutes, stirring occasionally, until the oil separates and the mixture darkens and thickens.
Sprinkle the ground coriander into the pan.
Ground coriander · 2 tspAdd the ground cumin and stir it in.
Ground cumin · 1.5 tspAdd the Kashmiri chilli powder to give the gravy its characteristic rust colour.
Kashmiri chilli powder · 1 tspAdd the turmeric and stir it through.
Turmeric · 0.5 tspAdd the garam masala and stir it into the spiced tomato base.
Garam masala · 1.5 tspStir all the ground spices vigorously into the tomato base until evenly combined.
Tip the spiced tomato base into the saucepan containing the simmered kidney beans.
Add the salt to the pan.
Salt · 1.5 tspPour in the reserved bean cooking liquid from the small jug.
Stir everything together so the beans are fully coated in the spiced masala.
Raise the heat and bring the rajma to a full boil.
Reduce the heat and simmer uncovered for 18 minutes, stirring occasionally, until the gravy is thick, rust-coloured, and clings to the beans.
Press a masher gently into the pan a few times to crush some of the beans and help thicken the gravy further.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the dried kidney beans into a large bowl.⏱ 1 minResultDried kidney beans |
| 2 | — | | Cover the beans generously with cold water and leave them to soak overnight, or for at least 8 hours, until swollen and softened.⏱ 8 hrResultSoaked dried kidney beans |
| 3 | Soaked dried kidney beansstep 2 | | Pour the soaked beans into a colander and drain away the soaking water.⏱ 1 minResultDrained dried kidney beans |
| 4 | — | | Rinse the drained beans thoroughly under cold running water.⏱ 1 minResultRinsed kidney beans |
| 5 | Rinsed kidney beansstep 4 | | Tip the rinsed kidney beans into a large heavy-based saucepan.⏱ 30sResultRinsed kidney beans |
| 6 | 1,200 ml | | Pour the water over the beans so they are well covered.⏱ 1 minResultRinsed kidney beans and water |
| 7 | — | | Set the pan over high heat and bring the water to a rolling boil.⏱ 8 minResultRapidly boiled kidney beans |
| 8 | — | | Boil the beans vigorously for 10 minutes, skimming off any foam that rises to the surface.⏱ 10 minResultVigorously boiled kidney beans |
| 9 | — | | Reduce the heat, cover the pan and simmer the beans until completely tender and creamy inside, about 55 minutes; older beans can take half as long again, so check before you go on, adding hot water if the level drops.⏱ 55 minResultTender cooked kidney beans |
| 10 | Tender cooked kidney beansstep 9 | | Ladle about 300 ml of the bean cooking liquid into a small jug and set it aside.⏱ 1 minResultSimmered kidney beansused in step 46 |
| 11 | 6 clove | | Crush each garlic clove with the flat of the knife, then peel away the papery skin.⏱ 1 minResultPeeled garlic cloves |
| 12 | Peeled garlic clovesstep 11 | | Slide the peeled garlic cloves into a medium bowl and set aside.⏱ 15sResultPeeled garlic clovesused in step 31 |
| 13 | 4 piece | | Place the tomatoes on the chopping board.⏱ 10sResultRipe tomatoes |
| 14 | Ripe tomatoesstep 13 | | Cut the cores out of the tomatoes with the tip of the knife and discard them.⏱ 1 minResultCored tomatoes |
| 15 | Cored tomatoesstep 14 | | Tip the cored tomatoes from the chopping board into the blender.⏱ 15sResultCored tomatoes |
| 16 | — | | Blitz the tomatoes to a smooth purée.⏱ 1 minResultTomato purée |
| 17 | Tomato puréestep 16 | | Pour the tomato purée into a second medium bowl and set it aside until needed.⏱ 1 minResultTomato puréeused in step 37 |
| 18 | 2 piece | | Halve each onion and peel away the papery outer skin.⏱ 1 minResultPeeled yellow onion |
| 19 | Peeled yellow onionstep 18 | | Finely dice the peeled onions into small, even pieces.⏱ 3 minResultDiced onionused in step 25 |
| 20 | 3 tbsp | | Pour the neutral oil into a large frying pan.⏱ 10sResultNeutral oil |
| 21 | — | | Set the pan over medium-high heat until the oil is shimmering.⏱ 2 minResultHot oil |
| 22 | 1 tsp | | Add the cumin seeds to the hot oil and let them sizzle for a few seconds until they begin to pop and turn golden.⏱ 30sResultHot oil and cumin seeds |
| 23 | 2 piece | | Drop in the bay leaves and stir everything together.⏱ 30sResultHot oil and cumin seeds and bay leaves |
| 24 | — | | Stir the cumin seeds and bay leaves in the hot oil for 1 minute until fragrant and sputtering.⏱ 1 minResultTempered cumin seeds and bay leaves |
| 25 | Diced onionstep 19 | | Add the diced onions to the pan with the sputtering spices.⏱ 30sResultTempered cumin seeds and bay leaves and diced onion |
| 26 | — | | Fry the onions over medium heat, stirring regularly, for about 22 minutes until they are deep golden brown and caramelised.⏱ 22 minResultDeep golden brown onions in spiced oil |
| 27 | 15 g | | Gather the coriander leaves and chop them roughly.⏱ 1 minResultChopped coriander |
| 28 | Chopped corianderstep 27 | | Tip the chopped coriander into a small bowl and set aside.⏱ 10sResultChopped corianderused in step 54 |
| 29 | 30 g | | Rinse the fresh ginger under cold running water to remove any dirt.⏱ 30sResultRinsed ginger |
| 30 | — | | Scrape away the ginger skin with a peeler or the edge of a spoon.⏱ 1 minResultPeeled gingerused in step 32 |
| 31 | Peeled garlic clovesstep 12 | | Tip the peeled garlic cloves from the medium bowl into the blender.⏱ 15sResultPeeled garlic cloves |
| 32 | Peeled gingerstep 30 | | Add the peeled ginger to the blender with the garlic.⏱ 15sResultPeeled ginger and peeled garlic cloves |
| 33 | — | | Blitz the garlic and ginger together, adding a splash of water if needed, until a smooth paste forms.⏱ 2 minResultGarlic-ginger paste |
| 34 | Garlic-ginger pastestep 33 | | Scrape the garlic-ginger paste into a small bowl and set aside.⏱ 1 minResultGarlic-ginger paste |
| 35 | Garlic-ginger pastestep 34 | | Spoon the garlic-ginger paste into the pan with the deep golden brown onions.⏱ 30sResultGarlic-ginger paste and deep golden brown onions in spiced oil |
| 36 | — | | Stir the paste into the onions and fry for 2 minutes, stirring constantly, until the raw smell of garlic and ginger cooks out.⏱ 2 minResultFragrant onion and garlic-ginger base |
| 37 | Tomato puréestep 17 | | Pour the tomato purée into the pan with the onion and garlic-ginger base.⏱ 30sResultFragrant onion and garlic-ginger base and tomato purée |
| 38 | — | | Stir everything together thoroughly so the purée is fully combined with the onion base.⏱ 1 minResultTomato base |
| 39 | — | | Cook the tomato base over medium heat for 9 minutes, stirring occasionally, until the oil separates and the mixture darkens and thickens.⏱ 9 minResultTomato base with separated oil |
| 40 | 2 tsp | | Sprinkle the ground coriander into the pan.⏱ 30sResultTomato base with separated oil and ground coriander |
| 41 | 1.5 tsp | | Add the ground cumin and stir it in.⏱ 30sResultTomato base with separated oil and ground coriander and ground cumin |
| 42 | 1 tsp | | Add the Kashmiri chilli powder to give the gravy its characteristic rust colour.⏱ 30sResultTomato base with separated oil mixture |
| 43 | 0.5 tsp | | Add the turmeric and stir it through.⏱ 30sResultTomato base with separated oil mixture |
| 44 | 1.5 tsp | | Add the garam masala and stir it into the spiced tomato base.⏱ 30sResultTomato base with separated oil mixture |
| 45 | — | | Stir all the ground spices vigorously into the tomato base until evenly combined.⏱ 1 minResultSpiced tomato base |
| 46 | Simmered kidney beansstep 10 | | Tip the spiced tomato base into the saucepan containing the simmered kidney beans.⏱ 1 minResultSimmered kidney beans and spiced tomato base |
| Spiced tomato basestep 45 | |||
| 47 | 1.5 tsp | | Add the salt to the pan.⏱ 1 minResultSimmered kidney beans and spiced tomato base and salt |
| 48 | Tender cooked kidney beansstep 10 | | Pour in the reserved bean cooking liquid from the small jug.⏱ 30sResultSimmered kidney bean and tender cooked kidney bean mixture |
| 49 | — | | Stir everything together so the beans are fully coated in the spiced masala.⏱ 1 minResultCombined rajma and spiced masala |
| 50 | — | | Raise the heat and bring the rajma to a full boil.⏱ 4 minResultBoiling rajma |
| 51 | — | | Reduce the heat and simmer uncovered for 18 minutes, stirring occasionally, until the gravy is thick, rust-coloured, and clings to the beans.⏱ 18 minResultRajma with thickened gravy |
| 52 | — | | Press a masher gently into the pan a few times to crush some of the beans and help thicken the gravy further.⏱ 1 minResultRajma with partially mashed beans and thickened gravy |
| Total Time | 9 hr 52 min | ||
| Nutrient | Per serving |
|---|---|
| 399kcal | |
| 20g | |
| 12g | |
| 1g | |
| 57g | |
| 5g | |
| 15g | |
| 923mg |
A kidney bean curry built on a deeply spiced tomato and onion masala. The beans are soft and yielding, the gravy thick and rust-coloured, fragrant with cumin, garam masala, and Kashmiri chilli. Hearty and warming, it sits comfortably at the centre of a meal.
What you’ll doYou will begin the night before, soaking dried kidney beans for at least eight hours, then boiling them vigorously and simmering until completely tender — reserving some of the cooking liquid before you move on. While the beans rest, you will build the masala: blooming whole spices in oil, caramelising onions to a deep golden brown, frying off a blended garlic-ginger paste, then cooking down blended tomatoes until the oil visibly separates from the base before the ground spices go in. The spiced masala is combined with the beans and reserved liquid, then simmered uncovered until the gravy thickens and clings, with a few presses of the masher to finish.
