Main Course · Dinner · Indian ·

Saffron-Infused Indian Rajma Curry with Coconut Cream

Name: Saffron-Infused Indian Rajma Curry with Coconut Cream
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Dried red kidney beans, 1 cup, soaked overnight; Water, 4 cups; Bay leaf, 1; Coconut milk, 1 cup; Saffron threads, 1/4 teaspoon, steeped in 2 tablespoons warm water; Olive oil, 2 tablespoons; Onion, finely chopped, 1 medium; Garlic cloves, minced, 2; Ginger, grated, 1-inch piece; Cumin seeds, 1 teaspoon; Ground coriander, 1 teaspoon; Turmeric powder, 1/2 teaspoon; Garam masala, 1 teaspoon; Salt, 1 teaspoon; Tomatoes, pureed, 2 large; Fresh coriander leaves, Chopped; Cream or coconut cream, 1 tablespoon (optional)

Dive into a creamy, aromatic curry that's perfect for any cozy dinner. This saffron-scented rajma features hearty red kidney beans enveloped in a luscious coconut cream sauce.

4.8(950 reviews)

·By Ethan Brooks·November 8, 2025

Saffron-Infused Indian Rajma Curry with Coconut Cream — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Rajma Base

For the Saffron-Coconut Cream

For the Garnish

Nutrition

Per serving

Calories: 374 kcal
Protein: 13.1 g
Carbs: 36.9 g
Fat: 20.9 g
Fiber: 9.6 g

Whole recipe

Total

Calories: 1496 kcal
Protein: 52.2 g
Carbs: 147.7 g
Fat: 83.6 g
Fiber: 38.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Dried red kidney beans 1 cup, soaked overnight	600	42	110	1	28
Water 4 cups	0	0	0	0	0
Bay leaf 1	2	0	0.5	0	0.2
Coconut milk 1 cup	445	4	6	48	1
Saffron threads 1/4 teaspoon, steeped in 2 tablespoons warm water	0	0	0	0	0
Olive oil 2 tablespoons	240	0	0	28	0
Onion, finely chopped 1 medium	44	1	10	0	2
Garlic cloves, minced 2	9	0.5	2	0	0.1
Ginger, grated 1-inch piece	6	0.2	1	0	0.2
Cumin seeds 1 teaspoon	8	0.4	1	0.5	0.6
Ground coriander 1 teaspoon	6	0.3	1	0.3	0.5
Turmeric powder 1/2 teaspoon	4	0.4	1	0.1	0.7
Garam masala 1 teaspoon	7	0.3	1	0.2	0.7
Salt 1 teaspoon	0	0	0	0	0
Tomatoes, pureed 2 large	66	3	14	0	4
Fresh coriander leaves Chopped	1	0.1	0.2	0	0.2
Cream or coconut cream 1 tablespoon (optional)	52	0	1	5.5	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Rajma

1
Rinse and Soak
Rinse the soaked kidney beans and transfer them to a pot with 4 cups of water and a bay leaf.
2
Cook the Beans
Bring to a boil and let it cook until beans are tender (approximately 1 hour).
Tip: Ensure beans are fully cooked to avoid bitterness in the curry.
3
Drain and Reserve
Drain the beans and set aside, reserving some of the cooking water for later use.

Preparing the Saffron-Coconut Cream

1
Steep the Saffron
In a bowl, mix saffron threads with the warm water and let it steep for 15 minutes.
Tip: Pro Tip: Soak saffron in warm, not boiling water, to extract its full flavor.
2
Sauté Spices and Aromatics
Heat olive oil in a large pan over medium heat; add cumin seeds and let them crackle. Add onions, garlic, and ginger, sautéing until the onions are golden brown.

How to Make Saffron-Infused Indian Rajma Curry with Coconut Cream

Total time: 2 h 20 min · Yields 4 servings

1
Make the Curry Sauce
Add pureed tomatoes to the pan, cooking until oil separates from the mixture.
2
Blend in Spices
Stir in ground coriander, turmeric powder, and salt; cook for 5 minutes.
3
Combine Rajma and Sauce
Add cooked beans and reserved water; simmer for 20 minutes.
4
Infuse with Saffron-Coconut Cream
Stir in coconut milk and saffron infusion; simmer for an additional 10 minutes.