How long does Rajma keep in the fridge?

Rajma keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Rajma ahead of time?

Yes. Rajma is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Rajma?

Classic pairings include rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganMain Medium

Rajma

Name: Rajma
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1.5 cups red kidney beans, soaked overnight; 2 onions, pureed; 3 tomatoes, pureed; 1 tbsp oil; 1 tbsp ginger-garlic paste; 2 tsp rajma masala + cumin; 1 tsp salt

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Simmered

Time: 45 min
Serves: 4
Calories: 230 kcal
Protein: 12 g

0:00 / 1:06

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Method

1Pressure-cook soaked rajma with salt until very soft (6–7 whistles).
2Heat oil, add cumin and onion purée; cook till golden.
3Add ginger-garlic, tomato purée and spices; cook till oil separates.
4Add rajma with cooking liquid; gently bubble 15–20 min, mashing some beans to thicken.
5Serve over hot steamed rice with a slice of onion.

About this recipe

Naturally vegan — classic rajma-chawal.

Ingredients

Method

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