Rajma Masala, Kidney Bean Curry

Rajma Masala, Kidney Bean Curry

Kidney beans for some reason play second fiddle to chickpeas but I just don't understand why - they are so delicious naturally! There is a certain creaminess that comes from making this bean from its dried form which means you really don't need to add that much cooking oil or fat when preparing it. Lately I've been just pressing the bean setting on my Instant Pot while I work so I have the cooked beans ready to go when we're close to dinner time. They are also so dang cheap compared to buying cans of beans!

When I describe rajma to anyone that has not had it I say it's Indian chili but its much more than that. Rajma, kidney bean curry, is flavored with warming spices like cardamom, black peppercorns, clove and cinnamon. I love to eat it not just with rice and roti but it's amazing in tacos and also on nachos! This is one dish that Alok never says no to. Now I actually use my Cashew Butter Masala, as the base has onions, garlic, ginger, tomato and many of the spices (asafetida, cumin, coriander, garam masala, chili powder) already.

Serves 4


3 cups cooked kidney beans (2 15 oz cans or 1 cup dried beans cooked in Instant Pot)

1 tablespoon mild oil such as sunflower

2 cardamom pods

2 cloves

1 stick cinnamon

1 bay leaf

1 jar Brooklyn Delhi Cashew Butter Masala

salt to taste


In a saute pan, heat 1 tablespoon of oil or ghee over medium heat. Add the cardamom, cinnamon, clove and bay leaf and fry till they sizzle.

Add 1 jar of Cashew Butter Masala simmer sauce. Add the cooked kidney beans and simmer until flavors meld, 5 minutes.

Serve over rice or with roti or naan with yogurt and achaar for heat! Garnish with  chopped cilantro and sliced onions.

For Serving

Rice, Roti or Tortillas

Brooklyn Delhi Tomato Achaar or Roasted Garlic Achaar, for heat


sliced onions