This easy Rajma recipe has a surprise ingredient, tofu! It's combined with kidney beans for extra plant-based protein and fiber making this curry extra satisfying. The spicy Indian gravy is dominated by the strong flavors of ginger, tomato and curry powder. Cumin seeds, red pepper flakes and black pepper make this an extra spicy, warming dish that is perfect for cooler seasons.
What is Rajma Masala?
Rajma Masala is a hearty and spicy curry dish of kidney beans. It includes aromatic onions, garlic and ginger combined with tomatoes and Indian spices to make a rich and spicy gravy. Rajma is similar to a southwestern bean chili but uses an Indian palette rather than chili powder to spice it up.
This dish is supremely comforting and filling served with basmati rice or naan bread. The kidney beans give this dish a distinct creaminess that is complemented by the tangy tomatoes and pungeant spices.
Why you'll love this Rajma Recipe
- Easy and quick to make, it has a short ingredient list
- Packed with plant-based protein and healthy fiber
- It's warming and comforting
- Super filling dish
- Easily adjust the spice level to your liking
- Quick weeknight dinner
- Beginner friendly recipe
Tofu Tips:
If you like your tofu on the crispy side consider baking or air frying the tofu cubes for 20 minutes and then adding them into the curry at the end.
Look for extra firm high protein tofu as this has a nice meaty texture and does not need pressing.
Rajma Recipe Ingredients
This curry kidney beans recipe has a short and humble ingredient list. Many of the items are pantry staples and all are easy to find.
- Onion, garlic and ginger:
- Canned Kidney Beans
- High Protein Extra Firm Tofu
- Tomatoes and tomato paste
- Water
- Curry Powder
- Cumin seeds and crushed red pepper
- salt and black pepper
- Extra Virgin Olive Oil
Time saving tip: Instead of peeling and chopping your own fresh garlic and ginger root, buy them prepared. Many grocery stores have tubes of ginger paste and tubs of minced garlic near the fresh herbs. Sometimes I buy frozen ginger from Trader Joes. They have packages of prepared ginger paste made into tiny cubes. How convenient!
How to Make Rajma Curry
This rajma recipe is a quick and easy recipe that is perfect for a beginner. The best part is it comes together in about 30 minutes in one skillet.
- Make the base: Saute the aromatic garlic, onion and ginger until golden and sizzling.
- Spice it up: Add crushed red pepper flakes and cumin seeds to bring out the flavors
- Tofu time: Add the tofu cubes, salt and curry powder and cook until browning and fragrant
- Make it juicy: Throw in the tomatoes and tomato paste, cook until the tomato releases it's juices and the tomato paste is darkening from caramelization
- Bring it home: Pour in the water and kidney beans and simmer until it resembles a delicious orange and red gravy. Taste for salt, adjust and add black pepper to your preferences.
- Serve it up Garnish with cilantro, and serve with rice.
Tips for Making the Best Rajma: Curry Kidney Beans
- Don't rush! Curry is all about layering flavor which is why we sauté the ingredients in steps. The base of ginger, garlic and onions must be ready before adding the other ingredients or it won't have the same depth of flavor. Also, texture will be off, with bits of aromatics that still have a raw bite.
- Use a non-stick skillet if you have one since tofu can be notoriously sticky. Especially if you are unable to find the high protein extra firm tofu which is a bit drier without needing to be pressed.
- Don't skimp on the cilantro! I could eat my weight in coriander, so I love to add some to the curry as well as garnish with it!
- Add vegetables! Cauliflower, potatoes or some chopped greens would be excellent additions.
- Make it spicier! If you have a heat loving palette, sprinkle in a quarter teaspoon of cayenne pepper or add in a chopped jalapeño pepper for the saute step.
- Make it creamy by adding in some unsweetened light coconut milk for half of the water or add a dollop of cashew yogurt at the end.
FAQs
I think the ideal pairing for any curry is plain basmati or jasmine rice. I love how rice soaks up the flavors and makes the meal more filling and satisfying. Sometimes, I like to serve spicy curries with a cucumber salad like this one, to help cool things down. Another great accompaniment is naan bread to sop up the curry gravy.
This is definitely a medium level spice recipe but don't worry you can still try this one with a couple small adjustments. First, leave out the crushed red pepper and cumin seeds. They both bring the heat up quite a bit. Regular curry should be about your speed, just be careful you don't buy one that is labeled hot and spicy!
Absolutely! However you will need to bulk it up with extra kidney beans to take the place of the tofu. Rather than using 1 can, I recommend using two cans of kidney beans instead.
Yes, but the dish will be a bit less tomato-ey, if that's a word. Tomato paste also helps to thicken the curry a bit so perhaps just add 1 cup of water to start, and add more for the desired consistency.
Other Delicious Indian Curry Recipes
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High Protein Rajma Recipe: Curry Kidney Beans with Tofu
Ingredients
- 3 tbsp extra virgin olive oil
- 3 cloves garlic chopped
- 3 tbsp ginger chopped
- 1 yellow onion chopped
- 15 oz kidney beans canned, rinsed and drained
- 2 tomatoes chopped
- 3 tbsp tomato paste
- 2 cups water
- 4 tbsp curry powder
- ½ tsp cumin seeds
- ¼ tsp crushed red pepper flakes
- 16 oz high protein extra firm tofu cubed
- 1 tsp salt
- 1 ea black pepper to your preferences
- ¼ cup cilantro leaves and stems chopped
Instructions
- Add the oil to a non-stick, deep skillet over medium heat and wait until it's hot. Then add the garlic, onion and ginger and cook for 3-4 minutes stirring often until it is becoming golden and fragrant.
- Add the crushed red pepper and cumin seeds and cook for 2-3 minutes stirring often until the odors become very strong being careful not to burn.
- Add the tofu cubes and stir into the aromatics. Then add the salt and curry powder and cook continuing to stir every 2-3 minutes to prevent burning or sticking for about 6 minutes. It's going to smell fantastic.
- Next add the chopped tomatoes and the tomato paste. Cook for 5 minutes, stirring often until tomatoes are releasing their juices and it is starting to resemble a thick, spicy tomato sauce.
- Add the water and kidney beans and bring to a boil. Let it simmer for about 10 minutes until it resembles a gorgeous red and orange hues thick gravy. Optionally add half the cilantro now and black pepper and stir.
- Serve with rice or naan bread, with extra cilantro and black pepper as garnish.
- Enjoy within 4-5 days for best quality. Reheat in the microwave or on the stove, adding a bit more water if needed.
Karen
Making it again! Love it. I did do less Curry powder the 2nd time, we love this recipe. Thank you!
Sara Tercero
Thanks Karen! Glad you liked it enough to make twice! I also love that you adjusted the spice to your preferences. That's the sign of a great cook! I appreciate the 5 stars.
Tina
This was really easy to make and super good with some toasted naan. Only did 3 tbsp of curry and added a drizzle of maple syrup and good sprinkle of nutritional yeast at the end to balance it out. Delish!
Sara Tercero
So happy you liked it Tina. This one is so easy, filling and comforting. Love how you tailored it to your tastes too. Thanks for the 5 stars!
Annie
So delicious. I never thought to put tofu in rajma and it goes so well. Served with cashew cream to balance the heat!
Sara Tercero
The cashew cream sounds like an amazing addition. Thanks for the review and feedback!