Cheap Rajma (Kidney Bean Curry) — Under $5, Ready in 40 Minutes
One pot, under $5, tastes like it simmered all day. Rajma tonight.
Rajma is one of those dishes that punches so far above its price tag it almost feels like a trick. Canned kidney beans, a can of diced tomatoes, onion, garlic, and a handful of pantry spices — that's genuinely it. On a night when you're tired and the grocery budget is tight, this is the move. It takes about 35 minutes, most of which is hands-off simmering. The result is thick, saucy, and deeply savory — the kind of thing you'll want to eat with rice and nothing else. Expect a bold, warming bowl. Leftovers are even better the next day.
Ingredients
- 2 unit cans kidney beans (15 oz each) — drained and rinsed
- 1 unit can diced tomatoes (14.5 oz) — with juices
- 1 unit medium yellow onion — finely diced
- 4 unit garlic cloves — minced
- 1 unit jalapeño or serrano pepper — finely chopped; skip if you want mild
- 1 tbsp neutral oil — vegetable or canola
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 0.5 tsp red chili powder or cayenne — adjust to taste
- 1 tsp kosher salt — plus more to taste
- 0.5 cup water — more as needed to loosen the curry
- 2 cup cooked white rice — for serving
Method
- 1 Heat the oil in a medium saucepan or deep skillet over medium-high heat. Once shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant — they should darken slightly but not burn.
- 2 Add the diced onion and cook, stirring occasionally, for 6–8 minutes until softened and beginning to turn golden at the edges. Don't rush this step; the browned onion is the flavor base.
- 3 Add the garlic and jalapeño (if using) and stir for 1 minute until fragrant.
- 4 Stir in the ground coriander, ground cumin, turmeric, and red chili powder. Cook the spices with the onion mixture for 60 seconds, stirring constantly so they don't scorch.
- 5 Pour in the canned diced tomatoes with their juices. Stir everything together and cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture looks thick and jammy.
- 6 Add the drained kidney beans and water. Stir to combine, scraping any browned bits off the bottom of the pan.
- 7 Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally. Use the back of a spoon to lightly mash a few beans against the side of the pot — this thickens the curry naturally.
- 8 Stir in the garam masala and salt. Taste and adjust seasoning. If the curry looks too thick, splash in a little more water. Simmer 2 more minutes.
- 9 Serve hot over cooked white rice.
Variations
- Add spinach — Stir in 2 large handfuls of fresh or frozen spinach in the last 3 minutes of cooking for extra nutrients at essentially zero cost.
- Faster swap — skip the onion browning — Use 1 tsp onion powder instead of fresh onion and add it with the other ground spices. The curry will be lighter in flavor but ready in about 20 minutes total.
- Protein boost — Stir in one drained can of chickpeas alongside the kidney beans to stretch the recipe to 6 servings without going over budget.
Notes
Rajma is even better the next day — the spices mellow and deepen overnight. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat with a splash of water. If you can't find garam masala, use an extra pinch of coriander plus a tiny pinch of cinnamon and cloves as a rough stand-in. For a richer curry, stir in 2 tablespoons of plain yogurt off the heat (omit for vegan).
Equipment that helps
- Medium saucepan or deep 10-inch skillet — A deeper pan keeps the curry from splattering as it simmers and gives you room to stir without spilling.
Find more dinners like this
More like this
