Red Kidney Beans Curry | Laal Lobia | Rajma Masala

Red kidney beans curry is a very popular curry in Pakistan and is best enjoyed with zeera rice or chapatis and a side of salad, curd and achaar for a filling meal. This legume is rich in many nutrients and a great meal option for weight watchers. Red kidney beans are an excellent plant-based source of protein.

In this recipe the red kidney beans or lobia is cooked in onions and tomatoes based thick and smooth gravy, which tastes divine. You don’t need any complicated ingredient for this recipe. We have this dish once a week as it is one of my family’s favorite meals. You can easily make it ahead of time as it will keep well in the fridge and will reheat easily for another meal. You can even double or triple this recipe and freeze for later (I often do the same).

Try this easiest recipe for a satisfying weeknight meal and let me know how it turned out.

Here are the ingredients you’ll need for this red kidney beans curry:

How to serve this red kidney beans curry?

• This dish is best enjoyed with zeera rice or chapatis and a side of salad, curd and achaar. Add more water to the gravy, if you are serving it with rice. With chapati, a thicker gravy with less water is better.
• It pairs very well with quinoa salad, if you are avoiding rice.

How long can I store the leftovers?

• This dish is one of the dishes that can be made ahead of time and can be stored in refrigerator up to 3 days.
• The leftovers of this dish taste even better. I like having the leftovers of this lobia curry with some salad.

Can I freeze this dish?

• I prefer making this dish in double (or sometimes triple quantity), consume one part and store the remaining parts in airtight containers in freezer for later consumption.
• Let it cool completely, put in an airtight container and freeze. It freezes very well up to 2 months in an airtight container. Be sure to thaw it out on room temperature for 2 – 3 hours or overnight. While reheating, add some water to prevent the gravy from drying.

For boiling the red kidney beans:

• Rinse and then soak them overnight, discard the soaking water, and then cook them in the pressure cooker according to your cooker’s instructions in triple amount of water.
• Once cooked, don’t throw away the liquid as it contains a lot of starch from red kidney beans that makes the gravy very creamy.
• If you forgot soaking them overnight, soak them in hot water for 2 hours and then pressure cook them till perfection.

Recipe Notes:

• You should perfectly cook the lobia for melt in mouth consistency.
• To thicken the gravy, smash some of the red kidney beans with ladle.
• Another tip for thicker gravy is to use pureed onions and tomatoes instead of chopping them.
• You can also use canned beans but always check the ingredients for sugar and preservatives. I prefer using ones that only contain salt, water and red kidney beans.
• You can increase the quantity of oil, but I prefer cooking mine in less oil.
• You can add chopped chilies for extra heat.

Some extra tips for daily use (from my personal experience):

• I used frozen minced garlic and ginger cubes (I always freeze them in ice cubes tray for convenience).
• I use hand blender for making the puree or paste of tomatoes and onions.

Watch how to make it:

More recipes to try:

• Mutton Koyla Karahi
• Pan Grilled Lemon Pepper Chicken
• Bhindi Karahi
• Beef Pulao

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.7/5

( 9 voted )

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Ingredients

• Red Kidney Beans (boiled) – 2 cups
• Mustard Seed Oil – 1 tablespoon
• Onions (puree or paste) – 1 cup
• Garlic (minced) – 1 tablespoon
• Ginger (minced) – 1 tablespoon
• Pink Himalayan Salt – 1 teaspoon
• Turmeric Powder – ½ teaspoon
• Coriander Powder – 1 teaspoon
• Cumin Powder – 1 teaspoon
• Garam Masala Powder – 1 teaspoon
• Black Pepper Powder – 1 teaspoon
• Red Chilli Powder – 1 teaspoon
• Tomatoes (puree) – 1 cup
• Water – 1 cup
• Green Chillies (whole) – 3 or 4
• Fenugreek Leaves (dried) – 1 tablespoon
• Fresh Coriander – for garnishing

Instructions

Step by step recipe is given below:

1. Heat oil in a large wok or skillet and cook onions in it till translucent.
2. Add garlic and ginger. Cook for 1 minute.
3. Then add salt, turmeric powder, coriander powder, cumin powder, garam masala powder, black pepper powder and red chilli powder. Sauté until the spices are aromatic.
4. Add tomatoes and cover the pan with lid and cook on medium flame until the gravy is thick and tomatoes are cooked.
5. Add red kidney beans, some liquid (water) in which beans were boiled and water. Cook for few minutes.
6. Slightly smash a few red kidney beans with ladle for the gravy to thicken.
7. Add green chillies and dried fenugreek leaves. Cook for 2 more minutes.

Garnish with fresh coriander. Serve with Zeera Rice or Chapatis with a side of Salad, Curd and Achaar. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• Lobia should be perfectly cooked for the melt in mouth consistency.
• To thicken the gravy, smash some of the red kidney beans with ladle.
• Another tip for thicker gravy is to use pureed onions and tomatoes instead of chopping them.
• You can also use canned beans but always check the ingredients for sugar and preservatives.
• You can add chopped chilies for extra heat.