Rajma Daal is a comforting North Indian curry made with kidney beans simmered in a spiced tomato and onion gravy. This home-style version includes potatoes for added body and flavor, along with aromatic whole spices, ginger, garlic, and green chillies. The dish is slow cooked until the beans absorb the spices and the gravy thickens beautifully. It is traditionally served with steamed rice, but it also pairs wonderfully with roti, naan, or paratha for a hearty and satisfying meal.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 800 grams Kidney beans (rajma), cooked or canned
- 3 tablespoons Cooking oil
- 3 whole Onions, finely chopped
- 200 grams Blended tomatoes
- 2 whole Potatoes, peeled and diced
- 6 whole Green chillies, finely chopped
- 2 tablespoons Fresh ginger, chopped
- 1 whole Garlic bulb, cloves chopped
- 1 tablespoon Cumin seeds
- 2 whole Bay leaves
- 3 whole Black cardamom pods
- 2 whole Cloves
- 3 whole Green cardamom pods
- 1 tablespoon Salt
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 tablespoon Garam masala
- 1 tablespoon Dried fenugreek leaves (kasuri methi)
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Fresh coriander leaves, chopped
- 2 cups Water
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
12 g -
Carbohydrates
60 g -
Protein
18 g -
Fiber
14 g -
Sugar
6 g -
Sodium
780 mg
Procedure
-
10 minutesMark As Complete
Prepare the Ingredients
Peel the garlic cloves and ginger, then finely chop or grind them together into a coarse paste. Peel the potatoes, rinse them well, and cut them into small bite-sized cubes before placing them in cold water to prevent discoloration. Finely chop the onions and green chillies so they cook evenly and blend smoothly into the curry base.
-
3 minutesMark As Complete
Heat Oil and Toast Whole Spices
Place a large cooking pan over medium heat and add the cooking oil. Once the oil is hot, add the bay leaves, black cardamom, green cardamom, cloves, and cumin seeds. Allow the spices to sizzle and release their aroma for a minute or two, stirring gently so they toast evenly without burning.
-
6 minutesMark As Complete
Cook the Onions and Aromatics
Add the finely chopped onions to the hot oil and cook them slowly while stirring until they soften and begin turning lightly golden. Sprinkle in the salt, then add the chopped ginger, garlic, and green chillies. Continue cooking the mixture until the onions release oil and the aromatics become fragrant.
-
5 minutesMark As Complete
Build the Spiced Tomato Base
Add the turmeric powder, coriander powder, and asafoetida to the onion mixture and stir well so the spices coat the onions evenly. Pour in the blended tomatoes and cook the mixture while stirring occasionally until the tomatoes break down and the oil begins to separate from the masala.
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25 minutesMark As Complete
Add Beans, Potatoes, and Simmer
Add the kidney beans and diced potatoes to the pan and mix them thoroughly with the tomato masala. Pour in the water and stir until everything is well combined, adjusting the liquid depending on how thick you prefer the curry. Cover the pan and let the rajma simmer gently, stirring occasionally, until the potatoes are tender and the gravy thickens.
-
3 minutesMark As Complete
Finish with Aromatics and Garnish
Once the curry has cooked and the beans are tender, turn off the heat and crush the dried fenugreek leaves between your palms before adding them to the pot. Stir in the garam masala and most of the chopped fresh coriander. Mix well and garnish with the remaining coriander before serving hot.
