Creamy red kidney bean rajma brings together tender beans, a warmly spiced tomato sauce, and fluffy basmati rice. Cream and butter round out the curry, while cilantro adds a fresh finish if you like.
The flavor builds in the pot as onion softens, garlic and ginger become fragrant, and the spices mingle with crushed tomatoes. A little mashing helps the beans thicken the sauce, so it clings to the rice instead of pooling around it.
Build flavor in the tomato sauce
Finely diced yellow onion gives the curry a savory base and softens into the sauce. Let it cook until tender and lightly golden, stirring now and then so it cooks evenly. Once the garlic and fresh ginger join the pot, keep stirring; their flavor should bloom without browning.
Ground cumin, coriander, garam masala, paprika, turmeric, and optional cayenne bring the characteristic warmth. Stir the spices in before the tomatoes so they coat the onion mixture. Then let the crushed tomatoes cook until their raw edge mellows. Stir occasionally to keep the sauce from sticking as it thickens.
Thicken rajma without losing the beans
Drained and rinsed red kidney beans simmer with vegetable broth in the tomato base. Mashing some beans against the pot releases enough of their soft texture to make the sauce thicker, while leaving the rest whole for a satisfying bite. Mash gradually and stop when the curry has the texture you want.
Keep the curry at a gentle simmer and stir occasionally, scraping the bottom of the pot. A hard boil can make the sauce splatter and the beans break down more than intended. After the cream and butter go in, stir until they are incorporated, then taste and adjust the kosher salt.
Keep the basmati rice fluffy
Rinsing basmati rice under cool water removes loose surface starch, which helps the cooked grains stay distinct. Let the water drain while you prepare the curry. For cooking, keep the saucepan covered once the rice begins; lifting the lid lets steam escape and can interfere with even cooking.
After the rice finishes cooking, leave it covered while it rests off the heat. That pause lets the steam finish the grains. Fluff gently with a fork before spooning the thick rajma over the rice. Finish with chopped fresh cilantro if desired; its bright, herbal flavor contrasts with the creamy, spiced sauce.
Frequently Asked Questions
Why rinse the basmati rice first?
Rinsing under cool water washes away loose surface starch. That helps the cooked grains stay separate and fluffy, rather than clumping together beneath the rajma. Drain it well while you prepare the curry ingredients.
How does mashing some of the kidney beans thicken the curry?
Pressing some beans against the side of the pot breaks them down into the tomato and broth mixture. The sauce becomes thicker while the remaining beans keep their shape, giving the curry both a smooth coating and a hearty texture.
When should I add the cream and butter?
Stir them in after the beans have simmered and the sauce has thickened. Mix until the cream and butter are incorporated, then taste and adjust the salt. The result is a rounder, creamier tomato sauce for the rice.
Creamy Red Kidney Bean Rajma with Basmati Rice
Course: Main CourseCuisine: IndianDifficulty: Easy4
servings15
minutes45
minutes585
kcal50
minutesRed kidney beans simmer in a spiced tomato sauce finished with cream and butter. Serve the thick curry over fluffy basmati rice.
Ingredients
- Rajma
2 tbsp olive oil
1 large yellow onion, finely diced
3 garlic cloves, minced
1 tbsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp paprika
1/4 tsp ground turmeric
1/8 tsp cayenne pepper, optional
1 can (14.5 oz) crushed tomatoes
2 cans (15 oz each) red kidney beans, drained and rinsed
1 cup vegetable broth
3/4 tsp kosher salt, plus more to taste
1/4 cup heavy cream
1 tbsp butter
2 tbsp chopped fresh cilantro, optional
- Basmati Rice
1 1/2 cups basmati rice
2 1/4 cups water
1/2 tsp kosher salt
Directions
- Rinse the basmati rice under cool water until the water runs mostly clear. Set it aside while you prepare the curry ingredients.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes, until soft and lightly golden.
- Stir in the garlic and ginger and cook for 1 minute. Add the cumin, coriander, garam masala, paprika, turmeric, and cayenne, if using; stir for 1 minute. Add the crushed tomatoes and cook for 5 minutes, stirring occasionally.
- Stir in the kidney beans, vegetable broth, and 3/4 teaspoon salt. Bring to a gentle simmer. Mash about 1/2 cup of the beans against the side of the pot to thicken the sauce, then simmer for 14 minutes, stirring occasionally.
- As the beans begin simmering, combine the rice, water, and 1/2 teaspoon salt in a covered saucepan. Bring to a boil, reduce the heat to low, and cook for 15 minutes without lifting the lid. Turn off the heat and let the rice rest, still covered, for 5 minutes.
- Stir the heavy cream and butter into the curry and cook for 1 minute. Taste and adjust the salt. Fluff the rice with a fork, spoon the rajma over it, and top with cilantro if desired.
Notes
- Keep the rice covered during cooking and its 5-minute rest so the steam finishes the grains evenly.
