13 Kidney Rajma Recipes Curried

Growing up in a bustling Indian household, the aroma of simmering rajma—those hearty kidney beans cooked to perfection in a spicy curry—always signaled Sunday lunch. My mom would soak the beans overnight, then spend hours layering spices into a rich, tomato-based gravy that we’d devour with steaming rice or fresh parathas. Those childhood memories of family gatherings around the table, with seconds (and thirds) being the norm, ignited my lifelong love for rajma. It’s comfort food at its finest, packed with protein and fiber.

Lately, I’ve been experimenting in my kitchen with modern twists on this classic, blending traditional Punjabi flavors with global influences like coconut milk or smoked paprika. In today’s fast-paced world, rajma shines as a budget-friendly, plant-based powerhouse that’s versatile for weeknight dinners or meal prep. Whether you’re vegan, health-conscious, or just craving bold flavors, these curried recipes elevate kidney beans from side dish to star.

Classic Punjabi Rajma Masala

This timeless recipe captures the essence of North Indian home cooking with a robust spice blend. Ingredients: 1 cup dried kidney beans (soaked overnight), 2 onions finely chopped, 3 tomatoes pureed, 2 tsp ginger-garlic paste, 1 tsp each cumin seeds, turmeric, coriander powder, garam masala, red chili powder, salt to taste, fresh cilantro, and 2 tbsp oil.
Simple steps: Pressure cook soaked beans until soft (4-5 whistles). In a pan, heat oil, add cumin seeds, sauté onions until golden, stir in ginger-garlic and spices, then tomatoes. Cook into a thick masala, add cooked beans with water for gravy, simmer 15-20 mins. Garnish with cilantro.
Benefits: High in plant protein and iron, aids digestion, and keeps you full for hours—perfect for vegetarians.

Creamy Coconut Rajma Curry

A South Indian-inspired fusion with luscious coconut milk for a milder, velvety texture. Ingredients: 1 cup kidney beans (cooked), 1 can coconut milk, 1 onion, 2 tomatoes, 1 tbsp ginger-garlic, curry leaves, mustard seeds, 1 tsp turmeric, chili powder, coriander, tamarind paste, oil, salt.
Simple steps: Sauté mustard seeds and curry leaves in oil, add onions, ginger-garlic, tomatoes, and spices. Cook down, stir in cooked beans and coconut milk, simmer 10 mins. Add tamarind for tang.
Benefits: Dairy-free creaminess boosts healthy fats, supports heart health, and offers anti-inflammatory spices.

Spicy Rajma Tikka Masala

Turn rajma into a fiery tikka-style curry with yogurt-marinated beans for extra tenderness. Ingredients: 1 cup kidney beans, ½ cup yogurt, 2 onions, 3 tomatoes, bell peppers, 2 tsp tikka masala powder, ginger-garlic, kasuri methi, cream, butter, salt.
Simple steps: Marinate cooked beans in yogurt and spices for 30 mins. Sauté onions, tomatoes, ginger-garlic into base, add marinated beans and peppers, simmer with cream and butter.
Benefits: Probiotic yogurt aids gut health; peppers add vitamin C for immunity.

Tangy Tomato Rajma Gravy

A quick, vibrant curry dominated by fresh tomatoes for a zesty kick. Ingredients: 1 cup kidney beans, 5 tomatoes chopped, 1 onion, garlic cloves, cumin, chili flakes, paprika, sugar, vinegar, olive oil, cilantro.
Simple steps: Sauté cumin and onions, add garlic, tomatoes, spices; cook to mushy gravy. Toss in beans, vinegar, sugar; simmer 15 mins.
Benefits: Lycopene from tomatoes fights inflammation; low-cal for weight management.

Butter Rajma Delight

Inspired by butter chicken, this rich, indulgent version uses cashew paste for silkiness. Ingredients: 1 cup kidney beans, 2 tbsp butter, 1 onion, 2 tomatoes, cashews (soaked), garam masala, fenugreek, honey, cream.
Simple steps: Blend tomatoes and cashews. Sauté onions in butter, add paste and spices, simmer beans in, finish with cream and honey.
Benefits: Nuts provide healthy fats; comforting yet balanced for occasional treats.

Palak Rajma Curry

Nutrient-packed spinach curry with rajma for a green detox twist. Ingredients: 1 cup kidney beans, 2 cups spinach (blanched), onions, tomatoes, garlic, cumin, coriander, green chilies, lemon juice.
Simple steps: Sauté onions, garlic, spices, tomatoes; blend with spinach. Add beans, simmer with lemon.
Benefits: Spinach iron pairs with beans’ protein; boosts detox and eye health.

Smoky Achari Rajma

Pickle-spiced curry with a signature smoky achar flavor. Ingredients: 1 cup kidney beans, pickle masala (mango/ achar), onions, yogurt, fennel, nigella seeds, turmeric, mustard oil.
Simple steps: Temper seeds in oil, sauté onions, add yogurt, pickle masala, beans; smoke with charcoal for aroma.
Benefits: Digestive spices like fennel ease bloating; probiotics from yogurt.

Rajma Kadhi Pakora

Frothy yogurt curry studded with rajma pakoras for texture. Ingredients: 1 cup besan for pakoras with beans/onions/spices, 2 cups yogurt, besan slurry, turmeric, fenugreek, ginger, chilies.
Simple steps: Fry bean pakoras. Whisk yogurt with besan, temper spices, simmer into kadhi, add pakoras.
Benefits: Fermented yogurt for gut flora; pakoras add crunch without excess oil.

Methi Rajma Curry

Bitter fenugreek balances the richness in this aromatic dish. Ingredients: 1 cup kidney beans, fresh/dried methi, onions, tomatoes, ginger, garam masala, kasuri methi, ghee.
Simple steps: Sauté methi with onions, add tomatoes/spices, cook beans in low heat.
Benefits: Methi regulates blood sugar; high fiber for diabetes control.

Chettinad Rajma Masala

Spicy South Indian roast spice curry with star anise kick. Ingredients: 1 cup kidney beans, Chettinad masala (coriander, pepper, fennel), coconut, shallots, curry leaves, tamarind.
Simple steps: Roast and grind masala, sauté shallots/curry leaves, add coconut-tamarind base, beans.
Benefits: Pepper boosts metabolism; coconut for sustained energy.

Rajma Korma

Mughlai-style nutty curry, mildly sweet and luxurious. Ingredients: 1 cup kidney beans, almonds/cashews/ poppy seeds paste, yogurt, onions, cardamom, cloves, saffron milk.
Simple steps: Fry onions, blend nuts, layer with yogurt/spices, simmer beans gently.
Benefits: Nuts for omega-3s; supports skin and joint health.

Hyderabadi Rajma Dum

Slow-cooked layered curry with mint and biryani vibes. Ingredients: 1 cup kidney beans, mint-coriander paste, fried onions, yogurt, saffron, ghee, whole spices.
Simple steps: Layer beans, pastes, yogurt in pot, dum cook (seal and slow-steam) 20 mins.
Benefits: Herbs aid digestion; aromatic without heavy oils.

Goan Vindaloo Rajma

Fiery vinegar-based curry with potato chunks. Ingredients: 1 cup kidney beans, potatoes, garlic-chili-vinegar paste, mustard seeds, turmeric, coconut vinegar.
Simple steps: Marinate beans in vindaloo paste, sauté spices, add potatoes/beans, simmer.
Benefits: Vinegar for blood sugar control; potatoes add potassium.

These 13 curried kidney rajma recipes offer endless variety to spice up your meals— from hearty classics to exotic fusions. Grab some beans, raid your spice rack, and start cooking; your taste buds (and body) will thank you! Which one will you try first? Share in the comments.