Yes, yes, I know. You haven’t been waiting with bated breath for me to post my Rajma recipe. Or have you? It’s incredible that after nearly seven and a half years of food-blogging– mostly about Indian food – I wake up and find that I never got around to posting this really popular Indian restaurant dish that I love and make in my kitchen at least once a month. Amazing. And inexcusable. But I’m here to make amends with this super delicious, super healthy recipe. Rajma is rather like the lesser-known but just-as-good-looking sister of Chana Masala. Both are north Indian dishes and the ingredients that go into them are almost exactly identical. But the beans used in each– red kidney beans in case of Rajma and chickpeas or garbanzo beans in case of Chana Masala – give these two dishes totally different flavors. One of the reasons I love making Rajma is the fragrance that fills the house and lingers for hours after you cook it. It’s a teasing, hunger-inducing, delicious aroma that absolutely drives you nuts and makes you want to eat more and more even if you just finished eating not half an hour ago. It’s not just that garam masala that goes into it, or those tomatoes, or those onions and that ginger-garlic paste. It’s the chemistry of all of those ingredients marrying together that makes absolute magic. Check to get new recipe updates by email.

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Recipe card

Rajma  Indian Kidney Beans Curry  - 52Rajma  Indian Kidney Beans Curry  - 14Rajma  Indian Kidney Beans Curry  - 50Rajma  Indian Kidney Beans Curry  - 9Rajma  Indian Kidney Beans Curry  - 22Rajma  Indian Kidney Beans Curry  - 73Rajma  Indian Kidney Beans Curry  - 33Rajma  Indian Kidney Beans Curry  - 67Rajma  Indian Kidney Beans Curry  - 72