Rajma Masala

Name: Rajma Masala
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1 cup kidney beans (red, dried); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, pureed); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 pinch asafoetida; 0.5 tsp turmeric powder; 1 tsp red chili powder (adjust to taste); 2 tsp coriander powder; 1 tsp garam masala; 1 tbsp dried fenugreek leaves (kasuri methi, crushed); 1 tsp salt (divided); 4 cup water (for pressure cooking and gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

A comforting North Indian curry where kidney beans are simmered in a rich, aromatic onion-tomato gravy. This homestyle classic is packed with protein and fiber, making it a wholesome and delicious meal.

PREP

15m

COOK

45m

SERVES

1 KATORI

275 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak and cook the kidney beans.
1.Wash the kidney beans thoroughly and soak them in plenty of water overnight, or for at least 8 hours.
2.Drain the soaking water. Add the beans to a pressure cooker with 3 cups of fresh water and 1/2 teaspoon of salt.
3.Pressure cook on high heat for 1 whistle, then reduce heat to medium-low and cook for 20-25 minutes, or until the beans are completely soft and tender.
4.Let the pressure release naturally. Do not discard the cooking water.
TIPSoaking the beans is essential for even cooking and better digestion. If you're short on time, you can soak them in hot water for 2-3 hours.
saute
Prepare the onion-tomato masala.
1.Heat oil in a heavy-bottomed pan or kadai over medium heat.
2.Add cumin seeds and let them splutter. Add the asafoetida.
3.Add the finely chopped onions and sauté until they turn soft and golden brown, about 6-8 minutes.
4.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.
simmer
Cook the gravy base.
1.Add the tomato puree to the pan.
2.Stir in the turmeric powder, red chili powder, and coriander powder.
3.Cook the masala, stirring occasionally, until the tomatoes are well-cooked and the oil starts to separate from the sides, about 8-10 minutes.
4.Add the remaining 1/2 teaspoon of salt and mix well.
TIPCooking the masala until oil separates is key to a flavorful gravy. Be patient with this step.
mix
Combine beans and gravy.
1.Pour the cooked kidney beans along with their cooking water into the masala.
2.Stir gently to combine everything.
3.Using the back of your ladle, lightly mash a few beans against the side of the pan. This helps to thicken the gravy naturally.
simmer
Simmer the Rajma Masala.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, allowing the beans to absorb the flavors of the masala. If the gravy is too thick, add a little hot water to adjust the consistency.
garnish
Finish and garnish the dish.
1.Turn off the heat. Stir in the garam masala.
2.Crush the dried fenugreek leaves (kasuri methi) between your palms and sprinkle over the curry.
3.Garnish with freshly chopped coriander leaves.
serve
Serve hot.
Let the Rajma Masala rest for 5 minutes before serving. It tastes best with steamed rice (chawal) or roti.

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, good-quality kidney beans. Old beans can take a very long time to cook and may not become tender.
2
The cooking water from the beans is full of flavor and nutrients, so never discard it.
3
For a richer flavor, you can add a small piece of cinnamon stick and a bay leaf along with the cumin seeds.
4
Mashing some of the beans is a secret to a thick, restaurant-style gravy without adding any cream.
5
Rajma Masala tastes even better the next day as the flavors have more time to meld together.

RECIPE VARIATIONS

Adapt it for your goals.

quick

Quick

Use canned kidney beans to save on soaking and cooking time. Rinse them well before adding to the gravy and simmer for 15-20 minutes.

jain

Jain

Omit the onions, garlic, and ginger. Increase the amount of tomatoes and use a pinch more asafoetida for flavor.

healthy

Healthy

Reduce the oil to 1 tablespoon and add more vegetables like carrots or bell peppers to the gravy for extra nutrients.

high protein

High protein

Add 1/2 cup of crumbled paneer or tofu along with the kidney beans during the final simmer to boost the protein content.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Excellent Source of Protein

Kidney beans are a fantastic source of plant-based protein, crucial for muscle repair, growth, and overall body function.

fiber

High in Dietary Fiber

The high fiber content aids in digestion, promotes gut health, and helps in managing blood sugar levels by slowing down sugar absorption.

mineral

Rich in Minerals

Rajma is packed with essential minerals like iron, which is vital for preventing anemia, and magnesium, which supports nerve and muscle function.

heart

Heart Healthy

The combination of fiber, potassium, and low-fat content in this recipe helps in maintaining healthy blood pressure and cholesterol levels, supporting cardiovascular health.

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 magnesium. It supports muscle health, aids digestion, and provides sustained energy.

PAIRS WELL WITH