Rajma Masala (Kidney Bean Curry)

Name: Rajma Masala (Kidney Bean Curry)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: north_indian
Ingredients: 2 tsp Canola Oil; 0.5 tsp Cumin Seeds; 0.5 medium Yellow Onion; 1 tsp Ginger-Garlic Paste; 1 medium Roma Tomato; 0.25 tsp Turmeric Powder; 0.5 tsp Coriander Powder; 1 cup Cooked Kidney Beans (no salt added); 0.25 tsp Garam Masala; 0.125 tsp Salt

RATING

4.6/5(178)

TASTE SCORE

8/10

A classic North Indian kidney bean curry, lightly spiced and cooked in a tomato-onion base. It's the protein and fiber-rich heart of the meal.

PREP

10m

COOK

25m

SERVES

1.5 CUP

370 cal

SERVINGS

METHOD · 6 STEPS

Heat oil in a small pot over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onion and sauté until translucent, about 5-7 minutes.
Stir in ginger-garlic paste and cook for one minute until fragrant.
Add finely chopped tomato, turmeric, and coriander powder. Cook until the tomato breaks down and oil starts to separate, about 5-8 minutes.
Add the cooked kidney beans, 1/2 cup of water, and salt. Bring to a simmer.
Cover and cook on low heat for 10 minutes, mashing a few beans to thicken the gravy. Stir in garam masala before serving.

PRO TIPS

What to keep in mind.

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

1
For best flavor, slow cook the rajma until very tender and creamy.
2
Adjust garam masala to your preference; add a pinch more at the end for aroma.
3
Serve hot with rice or roti for a complete meal.

PAIRS WELL WITH

Complete meals featuring this recipe

indian·30 min·445 cal

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Rajma Masala (Kidney Bean Curry)

For 1 serving

Heat oil in a small pot over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onion and sauté until translucent, about 5-7 minutes.

Stir in ginger-garlic paste and cook for one minute until fragrant.

Add finely chopped tomato, turmeric, and coriander powder. Cook until the tomato breaks down and oil starts to separate, about 5-8 minutes.

Add the cooked kidney beans, 1/2 cup of water, and salt. Bring to a simmer.

Cover and cook on low heat for 10 minutes, mashing a few beans to thicken the gravy. Stir in garam masala before serving.

What to keep in mind.

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