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Rajma masala Recipe

Indian · Main course · 55 min total

A comforting North Indian curry made with red kidney beans in a rich, spiced onion-tomato gravy. This recipe delivers authentic flavors with easy-to-find ingredients.

Ingredients

• 1 cup dried red kidney beans (rajma), soaked overnight
• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Drain soaked kidney beans and pressure cook with 2 cups water and salt until soft (about 15-20 minutes on medium heat). Alternatively, boil in a pot until tender.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown.
4. Add ginger-garlic paste and cook for 1 minute until fragrant.
5. Add tomato puree, turmeric, red chili powder, and coriander powder. Cook until oil separates.
6. Add cooked kidney beans along with their cooking liquid. Stir well and adjust salt.
7. Simmer on low heat for 15-20 minutes, mashing some beans for thickness.
8. Sprinkle garam masala and mix. Garnish with cilantro.

Tips

• Soaking beans overnight reduces cooking time and improves digestibility.
• Adjust water for desired consistency; add more for a thinner gravy.
• Rajma masala tastes even better the next day as flavors meld.

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