Makes 5 portions
Rajma (Kidney Bean Curry) for the Week
Hearty Punjabi-style kidney beans in an onion-tomato gravy. Made with canned beans so it fits a weeknight or a Sunday prep session.
Prep10m
Cook35m
Total45m
Portions5
Fridge4 days
Why this works for meal prep
Rajma is one of those dishes that genuinely improves after a night in the fridge as the beans absorb the gravy. Using canned kidney beans cuts the cooking time dramatically; just make sure you simmer long enough for the flavours to soak in.
Method
- Heat the oil in a heavy pot. Add cumin seeds and the bay leaf and let them sizzle for 30 seconds.
- Add the onions and cook over medium heat for 12–15 minutes until well browned — this gives the gravy its depth.
- Stir in the ginger-garlic paste for 1 minute, then add coriander, chilli and turmeric and stir for 30 seconds.
- Add the tomato purée and cook for 8 minutes until thick and the oil starts to separate.
- Add the beans and 2 cups of hot water. Simmer for 15 minutes, mashing a few beans to thicken the gravy.
- Finish with garam masala, kasuri methi and salt. Cool, portion with rice or separately, and refrigerate.
Storing & reheating
Fridge
Up to 4 days, in airtight containers
Freezer
Up to 3 months
Reheat
Reheat in a covered pan with a splash of water until bubbling
Prep tips:
- Cooking dried kidney beans yourself? Soak overnight and boil them hard for at least 10 minutes before simmering until soft — undercooked kidney beans are unsafe to eat.
- Store rice separately and reheat it until steaming hot.
Safety note: cool cooked food and refrigerate within 2 hours (1 hour for rice). Reheat only once, until steaming hot throughout. Check labels for allergens. Storage times are general guidance — see our disclaimer.