punjabiMediumveganvegetariangluten freedairy free

Rajma Masala

Name: Rajma Masala
Yield: 4 servings
Cuisine: punjabi
Ingredients: 0.5 cup kidney beans (dry, red kidney beans (rajma)); 2 tsp mustard oil; 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, pureed); 2 tsp ginger-garlic paste; 1 tsp cumin seeds; 0.5 tsp turmeric powder; 0.5 tsp red chili powder (or to taste); 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp salt (divided); 4 cup water (for soaking and cooking, as needed); 2 tbsp coriander leaves (freshly chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

8/10

A classic North Indian kidney bean curry, slow-cooked in a savory onion-tomato gravy. This lightened-up version is perfect for meal prep, offering comforting flavors in a calorie-conscious portion.

PREP

COOK

SERVES

1 SERVING

130 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the kidney beans.
Rinse the kidney beans thoroughly. Place them in a large bowl and cover with at least 3 cups of water. Let them soak for at least 8 hours or overnight.
TIPSoaking is essential for tender rajma and aids in digestion. Never skip this step.
pressure cook
Pressure cook the rajma.
1.Drain the soaking water and rinse the beans again.
2.Transfer the beans to a pressure cooker.
3.Add 2 cups of fresh water and 1/2 tsp of salt.
4.Secure the lid and cook on high heat until the first whistle.
5.Reduce heat to medium-low and cook for 15-20 minutes (about 4-5 whistles).
6.Turn off the heat and let the pressure release naturally.
TIPThe beans should be completely soft and mash easily between your fingers. If they are still firm, cook for another 1-2 whistles.
saute
Prepare the masala base.
1.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them splutter.
3.Add the finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes.
4.Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
simmer
Cook the tomato gravy.
1.Pour in the tomato puree.
2.Add turmeric powder, red chili powder, coriander powder, and the remaining 1/2 tsp of salt.
3.Mix well and cook the masala, stirring occasionally, until the tomatoes are cooked down and oil begins to separate from the sides, about 6-8 minutes.
TIPCooking the masala until oil separates is key to developing a deep, rich flavor in the final curry.
simmer
Combine and simmer the curry.
1.Pour the cooked rajma along with its cooking liquid into the pan with the masala.
2.Gently mash a few beans against the side of the pan with your ladle to help thicken the gravy.
3.Bring the curry to a boil, then reduce the heat to low.
4.Cover and let it simmer for at least 10 minutes, allowing the beans to absorb the flavors of the masala.
5.Add a little hot water if the gravy becomes too thick.
garnish
Finish and garnish the rajma.
Turn off the heat. Stir in the garam masala and chopped coriander leaves. Let the rajma rest for 5-10 minutes before serving to allow the flavors to meld.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Always use fresh, new kidney beans. Old beans can take a very long time to cook and may not soften properly.
2
Mashing some of the cooked beans is a natural way to create a thicker, creamier gravy without adding any cream.
3
For a richer flavor, you can add a bay leaf and a small cinnamon stick to the oil along with the cumin seeds.
4
Rajma tastes even better the next day as the flavors have more time to develop. It's perfect for meal prepping.
5
If you forget to soak the beans overnight, you can do a quick soak by boiling them in water for 5 minutes, then letting them sit covered for 1-2 hours.

QUESTIONS?

Frequently asked questions

Yes, Rajma Masala is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and potassium. This recipe is made with minimal oil, making it a nutritious choice.

PAIRS WELL WITH