Rajma Masala

Rajma Masala

5 servings
Rajma Masala- kidney beans curry with onion, tomatoes and spices! This is one of the most popular North Indian curries, best enjoyed with rice.

Ingredients

  • kidney beans

    300 grams, raw beans, soaked in 4 cups water

    1 ½ c
  • water
    3 ½ c
  • salt
    1 tsp
  • oil

    30 ml, use oil of choice

    2 tbsp
  • cumin seeds
    1 tsp
  • onion

    from 2 medium red onion, around 320 grams

    1 c
  • ginger-garlic paste
    1 tbsp
  • green chili

    chopped

    1
  • tomatoes

    pureed, around 560 grams

    4 medium
  • coriander powder
    1 tbsp
  • turmeric powder
    ½ tsp
  • garam masala
    1 tsp
  • kashmiri red chili powder
    1 ½ tsp
  • salt (or
    ¾ tsp
  • water

    12 oz, divided

    1 ½ c
  • kasuri methi
    1 tbsp
  • cilantro
    2 tbsp
  • ghee
    1 tbsp

Directions

  1. 1

    Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.

  2. 2

    Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.Beans should be completely soft when done. Set aside..

  3. 3

    To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.Then add the grated onions and mix.

  4. 4

    Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don't rush the step else curry will have raw onion taste.

  5. 5

    Then add ginger-garlic paste and green chili and cook for 1 minute.

  6. 6

    Add the pureed tomatoes and mix. Cook for 5 minutes.Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.

  7. 7

    Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don't rush it).

  8. 8

    Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.

  9. 9

    Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.

  10. 10

    Then after it has simmered for 20 to 30 minutes, add kasuri methi and cilantro. If you want you can also add bit of cream (optional, around 1 tablespoon I did not add).I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.

  11. 11

    Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!

Rajma Masala

Rajma Masala

75 min5 servings304 cal

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About this Recipe

Savor the Hearty Delights of Rajma Masala

Dive into a bowl of Rajma Masala, a beloved North Indian curry that captures the essence of home-cooked comfort. This vibrant kidney beans curry is a staple in many Indian households, cherished for its rich, aromatic gravy and the satisfying texture of perfectly cooked kidney beans.

Our traditional Rajma Masala recipe brings together the humble kidney beans with a perfectly balanced base of grated onions and pureed tomatoes, slow-cooked to perfection. The magic truly happens with the blend of classic Indian spices – think fragrant coriander powder, a touch of turmeric, warming garam masala, and vibrant Kashmiri red chili powder, all coming together to create an unforgettable depth of flavor. The addition of ginger-garlic paste and fresh green chili adds a zesty kick, while a sprinkle of kasuri methi (dried fenugreek leaves) and a finish of ghee elevate this dish to truly authentic heights.

This hearty kidney beans curry is more than just a meal; it's an experience. It’s naturally packed with plant-based protein and fiber, making it a wholesome and fulfilling option. While it's famously known to be best enjoyed with rice – particularly fluffy Basmati rice or fragrant jeera rice – it also pairs wonderfully with warm roti, naan, or paratha.

Tips for the Perfect Rajma Masala:

  • Soaking is Key: Don't skip soaking the raw kidney beans overnight. This significantly reduces cooking time and aids digestion.
  • Flavor Depth: Allow the onion-tomato masala to cook down thoroughly until the oil separates; this step is crucial for the curry's rich flavor.
  • Adjust Spice: Customize the heat by adjusting the amount of green chili and Kashmiri red chili powder. For a milder curry, use less chili; for more heat, add an extra green chili or a pinch of regular red chili powder.
  • A Touch of Tang: For an extra layer of flavor, a squeeze of fresh lemon juice or a pinch of amchur (dry mango powder) at the end can brighten the curry beautifully.

Frequently Asked Questions