Not just the regular curry: 6 interesting ways to make Rajma

Rajma has always been a kitchen staple; hearty, filling, and packed with goodness. A 100 g serving of boiled rajma gives you about 8–9 g of protein, which explains why it has long been a comfort food that keeps you full for hours. While rajma-chawal is the classic many of us grew up with, kidney beans can do much more than sit in a curry bowl. From quick snacks to one-pot meals, rajma adapts easily. Here are six ways to cook with it that go beyond the usual, without losing the warmth we all associate with it.

Tikkis have a way of vanishing off the plate, and rajma gives them a hearty bite without weighing them down. Take a cup of boiled rajma and mash it together with two boiled potatoes. Mix in chopped onion, green chillies, a little ginger paste, cumin, and salt. Mix in a couple of spoonfuls of breadcrumbs to hold everything together. Shape the mix into patties, dust them with a little semolina, and fry them in a splash of oil until they’re golden and crisp. They turn out crunchy on the outside, soft inside, and disappear fast, especially with some mint chutney on the side.

Rajma masala doesn’t really need much changing, but a little kasuri methi and cream take it up a notch. Soak 1 cup of rajma overnight and cook until it’s soft and tender. In a pan, heat a little oil and fry up a chopped onion, then add a couple of tomatoes with some ginger-garlic paste, and a green chilli until everything blends into a thick masala. Add the rajma with a bit of garam masala, chilli powder, and salt, then let it bubble gently so the beans can soak in the flavor properly. Right at the end, stir in a splash of cream and rub in some kasuri methi with your hands for that earthy aroma. What you’re left with is rajma that feels tastier, but it's the same old comfort – just dressed up with a little extra love.

When you don’t feel like cooking but still want something that actually fills you up, rajma salad is a lifesaver. Just take a cup of boiled rajma, toss in a chopped cucumber, tomato, and sliced onion. You can also add a handful of coriander, a drizzle of olive oil, a good squeeze of lemon, salt, black pepper, and that’s it. Mix it all up and stick it in the fridge for a bit. Honestly, it tastes way better chilled – clean flavours, a good crunch, and protein that keeps you satisfied.

Rajma works surprisingly well in wraps, making them both filling and easy to pack. Mash 1 cup cooked rajma, sauté it with 1 chopped onion, 1 teaspoon cumin, ½ teaspoon chilli powder, and salt. Warm whole-wheat rotis and spread 1 tablespoon hung curd on each. Add the rajma mix, lettuce, cucumber, and onion slices. Roll tight and toast lightly on a pan. These wraps give you the comfort of rajma with the freshness of salad, all in one bite.

This soup is simple, warming, and perfect for cooler evenings. Boil 1 cup of rajma until tender. Blend half into a puree, keeping the rest whole. In a pot, heat 1 tablespoon butter and fry 2 garlic cloves with ½ an onion until golden. Add the puree and whole beans. Pour in 3 cups of vegetable stock, season with salt, pepper, and 1 teaspoon of oregano, then simmer for 15 minutes. A squeeze of lemon and some bread on the side make it a full meal.

Rajma pulao is one of those one-dish meals that doesn’t need much else. Soak one and a half cups of basmati rice for half an hour. In a heavy pan, heat a couple of spoons of ghee and fry a sliced onion with cinnamon, cardamom, and cloves until it releases its smell in the air. Add in a cup of boiled rajma, a little cumin powder, some salt, and the drained rice. Pour in three cups of water, cover, and let it cook till the rice is fluffy. Sprinkle some coriander on top before serving – it’s the kind of dish that feels warm, comforting, and perfect for sharing.