Rajma Masala

This Rajma Masala recipe is a hearty, flavorful kidney bean curry that’s perfect for a comforting meal. Serve it with rice or roti for a satisfying vegetarian dish that’s packed with protein and spice!

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 10

Cook Time: 29

Total Time: 39

Servings:

Calories: 250kcal

Equipment

Chef's Knife

Chopping Board

Medium Saucepan

Ingredients

2 cans 15 oz each kidney beans, drained and rinsed
2 tbsp vegetable oil
1 tsp cumin seeds
1 large onion finely chopped
3 garlic cloves minced
1 tbsp ginger minced
2 medium tomatoes finely chopped
1 tsp turmeric
1 tsp ground coriander
1 tsp chili powder adjust to taste
1 tsp garam masala
Salt to taste
Fresh cilantro chopped (for garnish)
1 cup water or vegetable stock

Instructions

Cook Aromatics: Heat oil in a pan. Add cumin seeds and let them sizzle. Sauté onions until golden, then add garlic and ginger.
Build Gravy: Add tomatoes and cook until soft. Stir in spices and cook for 2-3 minutes.
Simmer Curry: Add kidney beans and water. Simmer for 15-20 minutes.
Garnish and Serve: Stir in cilantro and serve hot with rice or roti.

Notes

Spice Level: Adjust chili powder to suit your taste.

Make Ahead: The curry tastes even better the next day as the flavors develop.

Freezing: Freeze in an airtight container for up to 3 months.

Dried Beans: If using dried kidney beans, soak and cook them before adding to the recipe.

Vegan: This recipe is naturally vegan and gluten-free.

Nutrition