Rajma — Punjabi Red Kidney Bean Curry

Other Fast With Oil Published June 11, 2026

Rajma is the curry that North Indian children grow up on — kidney beans simmered until they are creamy, in an onion-tomato gravy spiced with cumin, coriander, and garam masala until it is thick enough to coat a spoon. Served with rice as rajma-chawal, it is one of the most quietly satisfying plates in the subcontinent: rib-sticking, warming, and loaded with protein and fiber. No one eating this thinks of it as fasting food. They think of it as dinner.

Written here for an oil day. For strict no-oil days, sweat the onions in a splash of water or bean broth instead of frying — the long simmer with the tomatoes still builds plenty of depth.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 50 minutes (with canned beans)

INGREDIENTS

- 2 cans (800g total) red kidney beans, drained and rinsed (or 1.5 cups dried, soaked and cooked)
- 3 tablespoons vegetable oil (omit for strict days)
- 1 teaspoon cumin seeds
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tomatoes, pureed (or 1 cup canned crushed tomatoes)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 to 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 2 cups water
- Steamed basmati rice, to serve
- Fresh cilantro, to garnish

METHOD

1. Heat the oil in a heavy pot over medium heat. Add the cumin seeds and let them sizzle for 20 seconds. (For strict days: skip the oil and cumin seeds here; start with the onions in 1/4 cup water.)

2. Add the onions and cook for 8-10 minutes, stirring often, until deep golden. This browning is where the flavor lives, so don't rush it. Add the garlic and ginger and cook 1 minute more.

3. Add the pureed tomatoes, coriander, ground cumin, turmeric, and chili powder. Cook for 8-10 minutes, stirring, until the mixture thickens and the oil (or moisture) separates and the raw tomato smell is gone.

4. Add the kidney beans, salt, and water. Bring to a boil, then reduce heat and simmer for 20 minutes. Mash a few spoonfuls of beans against the side of the pot to thicken the gravy into something creamy.

5. Stir in the garam masala and simmer 2 minutes more. Taste for salt and heat. Serve over basmati rice with plenty of cilantro.

NOTES

- Dried beans give a creamier result: soak 1.5 cups overnight, then boil until very tender (about 1 hour) before step 4, reserving the cooking liquid to use instead of water.
- For strict no-oil days, the long onion-tomato simmer still delivers — just sweat everything in water and add a pinch more spice.
- A squeeze of lemon at the end brightens it. A spoonful of crushed kasuri methi (dried fenugreek leaves) deepens it.
- Doubles easily and freezes well; the flavor improves the next day.