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Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free
5 from 24 votes

Quick Rajma (Red Kidney Bean Curry) Vegan Gluten Free

Quick Rajma is a spiced red kidney bean curry cooked with a blend of aromatic spices, onion, garlic, ginger, and tomatoes. The recipe uses canned or pre-soaked kidney beans pressure-cooked with spices to develop a rich, hearty gravy. The flavors are layered with cumin, paprika, turmeric, black pepper, cayenne, garam masala, and lemon juice for balance.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 2 servings
Calories: 374 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

Ingredients

  • 2 teaspoons neutral cooking oil generic cooking oil
  • 1/2 cup onion chopped
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 tsp cayenne pepper
  • 1/2 to 1 teaspoon kashmiri garam masala or garam masala or chana masala blend
  • 1 bay leaf
  • pinch asafoetida hing - optional
  • 1 inch ginger can be substituted with ginger paste, chopped
  • 4 to 5 cloves garlic can be substituted with garlic paste, peeled and chopped
  • 1/2 green chili chopped or to taste
  • 2 tomato medium, chopped small
  • 1 teaspoon lemon juice
  • 1 15 oz Kidney Beans drained or 2/3 cup dry kidney beans, soaked overnight or atleast 4 hours, dark red, canned
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon rock salt or black salt
  • 1/4 teaspoon raw sugar

Instructions

    Cup of Yum
  1. In a pressure cooker or Instant Pot, add oil and heat on medium heat. Add onions.
  2. Cook until onions are translucent. Add in the spices, kashmiri garam masala, bay leaf, asofetida, chili, ginger, garlic and mix well for half a minute.
  3. Add in the chopped tomato and cook on medium low on stove top, partially covered with occasional stirring for 10-12 minutes, till tomatoes are mushy and leave the sides of the pan. (In the Instant pot, add a generous splash of water and stir frequently to cook until tomatoes are tender)
  4. Add in the lemon juice salt, sugar and red kidney beans and 1 cup of water for cooked and 1.5 cups of water for soaked kidney beans.
  5. Pressure cook for 2 whistles on medium high and 3 to 4 whistles on medium-low heat for uncooked soaked beans. (Manual 15 minutes for cooked/canned, 25 minutes for uncooked soaked beans, at high pressure.). Let the pressure release naturally. Mash some of the kidney beans with the spatula.
  6. Serve hot topped with lemon wedges, cilantro, garam masala and Rotis or Naans(flat breads) or fresh Basmati rice. Quick and fun everyday Kidney beans curry.

Notes

  • Nutritional information corresponds to one serving size of the curry.

Nutrition Information

Calories 374kcal (19%) Carbohydrates 63g (21%) Protein 21g (42%) Fat 5g (8%) Sodium 600mg (25%) Potassium 1263mg (27%) Fiber 19g (76%) Sugar 6g (12%) Vitamin A 1270IU (25%) Vitamin C 24.8mg (28%) Calcium 85mg (9%) Iron 7.5mg (42%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 374

% Daily Value*

Calories 374kcal 19%
Carbohydrates 63g 21%
Protein 21g 42%
Fat 5g 8%
Sodium 600mg 25%
Potassium 1263mg 27%
Fiber 19g 76%
Sugar 6g 12%
Vitamin A 1270IU 25%
Vitamin C 24.8mg 28%
Calcium 85mg 9%
Iron 7.5mg 42%

* Percent Daily Values are based on a 2,000 calorie diet.