Hearty Rajma Masala
This Hearty Rajma Masala is a classic North Indian kidney bean curry, rich with tomatoes and aromatic spices. It's a comforting, protein-packed meal that's perfect for a satisfying dinner.
For 4 servings
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds and asafoetida, and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onion and sauté, stirring occasionally, until it turns golden brown, about 8-10 minutes. This step is crucial for flavor development.
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell disappears, being careful not to burn the garlic.
Reduce heat to low. Add coriander powder, cumin powder, turmeric powder, and red chili powder. Sauté for 30 seconds, stirring constantly, to toast the spices. If the mixture seems too dry, add a splash of water to prevent burning.
Pour in the tomato puree and increase heat to medium. Cook, stirring frequently, until the tomato mixture thickens and the oil starts to separate from the sides, about 5-7 minutes.
Add the rinsed and drained kidney beans, water, and salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the gravy to thicken.
After simmering, lightly mash a few of the kidney beans against the side of the pot with the back of your spoon. This will help thicken the gravy and give it a creamier texture.
Stir in the garam masala and crushed kasuri methi. Cook for another 2-3 minutes. Taste and adjust salt or spice if needed.
Garnish generously with fresh chopped cilantro before serving hot with steamed basmati rice, roti, or naan.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't rush the onion browning step; deeply caramelized onions provide a sweet, savory base for the curry.
- 2For a richer flavor and thicker gravy, mash about 1/4 to 1/3 of the cooked kidney beans directly in the pot before adding garam masala.
- 3If using dried kidney beans, soak them overnight and pressure cook until tender before using. This will add significant cooking time.
- 4Adjust the amount of green chilies and red chili powder to suit your preferred spice level. For a milder curry, omit green chilies.
Adapt it for your goals.
Vegan Option
This recipe is already vegan! Ensure your oil choice is plant-based.
Smoky FlavorSmoky Flavor
Add a pinch of smoked paprika along with the other dry spices for a subtle smoky depth.
Creamy FinishCreamy Finish
Stir in 1/4 cup of coconut milk or a tablespoon of cashew paste (soaked cashews blended with a little water) at the very end for a richer, creamier texture.
Why this is on our healthy list.
Excellent Source of Protein
Kidney beans are packed with plant-based protein, essential for muscle repair, growth, and overall body function, making this a satisfying vegetarian meal.
Rich in Dietary Fiber
High fiber content from kidney beans aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Nutrient-Dense
This dish provides a good source of essential minerals like iron, magnesium, and potassium, along with vitamins from the tomatoes and spices, supporting various bodily processes.
Frequently asked questions
Yes, you can! Soak 1 cup of dried kidney beans overnight, then boil or pressure cook them until tender before adding them to the masala at the same step as canned beans. This will increase the overall preparation time significantly.
