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Rajma Masala

A healthy, easy-to-cook and protein-rich Indian red kidney beans curry that’s perfect for beginners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian, North Indian, Punjabi
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup dried rajma (red kidney beans) soaked overnight and drained
  • 3 cups water (for cooking rajma)
  • 2 tbsp oil or ghee
  • 2 medium onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, finely chopped or pureed or use tomato puree (about 1 cup)
  • 1 tsp turmeric powder
  • 1 tbsp red chilli powder (or Kashmiri chilli for milder taste)
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp salt (or to taste)
  • 2 cups water (for gravy) adjust as needed for curry consistency
  • Fresh coriander leaves, chopped for garnish

Equipment

  • Pressure cooker

Method
 

  1. Rinse the dried rajma in water 2-3 times. Soak it overnight or for 8–10 hours.
  2. 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.
  3. Heat oil (or ghee) in a pan. Add chopped onions and sauté until they turn light golden.
  4. Add ginger-garlic paste and sauté for a minute until raw smell disappears.
  5. Add chopped (or pureed) tomatoes, turmeric, red-chilli powder, coriander powder, cumin powder and salt. Cook until oil begins to separate from the masala.
  6. Add the cooked rajma (with its cooking water) into the masala. Add additional water (about 2 cups) to adjust gravy consistency. Stir gently.
  7. 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.
  8. 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.