If you’re looking for a comforting and wholesome meal that is quick to prepare and bursting with flavor, this Instant kidney bean curry (Rajma) with Cumin (Jeera) Rice recipe is just what you need.

kidney bean curry is a classic dish loved for its rich, hearty flavors and ability to satisfy your soul with every bite.

Why You Should Try This Kidney Beans Curry & Cumin Rice

It is a perfect meal for lunch, dinner, or even a special occasion. The best part about this recipe is how simple and time-efficient it is.

With just a handful of ingredients already in your kitchen, you can whip up this delicious meal in as little as 15-20 minutes.

Whether you’re in a hurry or just craving something homemade, healthy, and comforting, this rajma recipe fits the bill.

The curry is soulful and packed with protein, while the jeera rice adds an aromatic balance that elevates the entire dish.

How To Make Kidney Beans Curry

This Kidney bean curry is incredibly easy and quick, taking only 15-20 minutes to come together if the rajma is soaked in advance.

Perfect for busy days, this dish is hearty, wholesome, and packed with soulful flavors!

Ingredients for Kidney Beans Curry (Rajma)

Kidney Beans (Rajma): 1 cup of rajma, soaked overnight or for at least 8-12 hours. Soaking helps soften the beans, making them cook faster and more evenly.

Tomatoes: 3 medium-sized tomatoes. Tomatoes are the base of the curry, adding tanginess and depth of flavor.

Onions: 3 small onions. Onions add a natural sweetness and a subtle savory flavor to balance the dish.

Garlic Ginger: 10-12 garlic cloves minced, 1 tablespoon ginger paste.

Green Chilies: 2 green chilies, slit. If you prefer, you can substitute green chilies with 1-2 teaspoons of red chili powder for a different spice profile. Adjust the quantity based on your spice tolerance.

1 tablespoon Ghee. Ghee or butter adds a rich and creamy texture to the curry, enhancing its overall flavor.

Basic Spices: Basic Spices like turmeric powder, red chili powder, cumin powder, black pepper powder, Coriander powder, Kasuri Methi (Dried Fenugreek Leaves) and garam masala.

Prepare the Kidney Beans Curry

Begin by thoroughly rinsing the soaked kidney beans under normal water. This helps remove any impurities.

Transfer the soaked Beans to a pressure cooker. Add the chopped tomatoes, onions, minced garlic, ginger paste, and green chilies to the pressure cooker.

Then add all basic spices like 1 tbsp turmeric powder, 1/2 tbsp red chili powder, 2 tbsp coriander powder, 1 tbsp cumin powder, 1/2 tbsp black pepper powder, salt to taste, and 1 tbsp ghee or butter.

After Adding all the mentioned ingredients to the pressure cooker. Pour 2-3 cups of water, ensuring the rajma is well-submerged.

Close the lid of the pressure cooker and cook on medium heat for about 15-18 whistles. This process should take approximately 20-25 minutes.

After 15 whistle open the lid of pressure cooker and check the kidney beans.

Check the Curry

After 15 whistle, once the pressure subsides naturally, open the lid and check if the beans is cooked through.

The beans should be soft and easy to mash with your fingers.
If the rajma is not tender, cook it for a few more whistles.

Adjust the Gravy

If there is excess water, simmer the curry on a medium flame until it thickens to your desired consistency.

Mash some of the beans with the back of a ladle to make the gravy richer and thicker.

Adjust the amount of water depending on how thick you want the gravy.

Season and Finish

Taste the curry and adjust the salt as needed.
Add 1/2 tbsp garam masala (optional) for extra flavor, and finish with a sprinkle of kasuri methi.

Crush the dried fenugreek leaves between your palms before adding to release their aroma.

Let the curry simmer for another 2-3 minutes. Turn off the flame after 2 minutes.

Serve

Your kidney beans curry is now ready to serve! Pair it with steaming hot basmati rice or soft chapatis for a soulful and comforting meal.

Garnish with a dollop of butter or fresh coriander leaves if desired.

Tips for Perfect Kidney Beans Curry

Always soak the Beans for at least 8 hours to ensure even cooking.
If you’re short on time, you can use canned kidney beans, but the flavors develop best with dried beans.
Adjust the spice level according to your preference by varying the amount of chili and garlic.
To make this dish creamier, add a tablespoon of cream or a small amount of milk toward the end of cooking.
This recipe is quick, easy, and perfect for a comforting meal. Enjoy the warmth and rich flavors of this classic dish!

Ingredients for Cumin Rice

1 cup basmati rice: washed and rinsed thoroughly. Basmati rice is preferred for its long grains and aromatic quality, perfect for jeera rice.

Ghee or Oil: 1 tablespoon. Ghee is ideal for its rich flavor, but oil can be used as a lighter alternative.

Cumin Seeds (Jeera): 1 teaspoon. Cumin seeds are the star ingredient, providing a nutty and aromatic flavor to the rice.

Water: 2 cups if the rice is soaked for a short time, or 1.5 cups if soaked longer. The water-to-rice ratio is crucial for fluffy and perfectly cooked grains.

Salt: To taste. Salt enhances the flavor of the rice

Coriander Leaves (Optional): A handful, chopped. Fresh coriander leaves add a burst of color and freshness to the dish when used as a garnish.

How To Make Cumin Rice

Heat 1 tablespoon of ghee or oil in a deep pan. Once hot, add 1 teaspoon of cumin seeds and let them crackle until aromatic.

Add Water and Rice

Pour in 2 cups of water and let it come to a boil. If your rice was soaked for a longer time, reduce the water to 1.5 cups. Add salt to taste and stir well.

Cook the Rice

Once the water is boiling, add the rinsed basmati rice and cook on high heat for about 5 minutes until most of the water is absorbed.

Then, Lower the heat to the minimum, cover the pan with a lid, and let the rice steam for 10 minutes.

Garnish and Serve

Once the rice is cooked, fluff it gently with a fork.
Garnish with freshly chopped coriander leaves for added flavor and color.

Serving

Serve the hot and flavorful kidney beans curry with the aromatic jeera rice.
Pair with sliced onions, lemon wedges, and a dollop of yogurt or raita for a complete meal.

Tips and Tricks

Always soak the kidney beans overnight for quicker cooking and better texture. If you’re using canned beans, reduce cooking time and adjust the water accordingly.

Ensure you don’t overcook the rice by keeping an eye on the water level. The ratio of rice to water plays a critical role in achieving fluffy grains.

Add cream or butter to the kidney beans for a richer gravy. You can also include a bay leaf or cinnamon stick in the jeera rice for an extra layer of flavor.