Rajma Masala
A healthy, easy-to-cook and protein-rich Indian red kidney beans curry that’s perfect for beginners.
Ingredients
Equipment
Method
- Rinse the dried rajma in water 2-3 times. Soak it overnight or for 8–10 hours.
- Drain the soaked beans, add into a pressure cooker with 3 cups of fresh water and a pinch of salt. Pressure cook for 4-5 whistles or until rajma becomes soft and cooked through.
- Heat oil (or ghee) in a pan. Add chopped onions and sauté until they turn light golden.
- Add ginger-garlic paste and sauté for a minute until raw smell disappears.
- Add chopped (or pureed) tomatoes, turmeric, red-chilli powder, coriander powder, cumin powder and salt. Cook until oil begins to separate from the masala.
- Add the cooked rajma (with its cooking water) into the masala. Add additional water (about 2 cups) to adjust gravy consistency. Stir gently.
- Bring to a boil, then reduce flame and simmer for 10–15 minutes so flavours blend. If you prefer thicker gravy, lightly mash a few rajma beans against the side of the pan.
- Garnish with fresh coriander leaves. Serve hot with rice or whole-wheat roti.
Notes
You can skip ghee (use oil) to keep the curry lighter. Soaking rajma overnight helps with digestion and reduces cooking time. Leftovers store well in refrigerator for 2–3 days.