Rajma Masala
Indulge in the rich, hearty flavors of Rajma Masala, a classic North Indian vegetarian dish featuring tender red kidney beans simmered in a fragrant tomato-based gravy infused with aromatic spices like cumin, coriander, garam masala, and turmeric. Perfect for both everyday comfort food or festive occasions, this protein-packed recipe combines slow-cooked beans with a luscious blend of sautéed onions, garlic, ginger, and green chilies to create a burst of bold, savory goodness. Serve it steaming hot with fluffy basmati rice or soft Indian bread for a satisfying, wholesome meal that’s as nourishing as it is delicious. With minimal prep time and straightforward cooking steps, this flavorful rajma curry is sure to become a family favorite! Keywords: Rajma Masala recipe, kidney bean curry, Indian vegetarian recipes, spicy tomato gravy, easy North Indian dishes.
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Recipe Information
Ingredients
- 250 grams red kidney beans (rajma)
- 500 ml water for soaking
- 400 ml water for cooking
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 2 green chilies, chopped
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 1 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 2 teaspoons salt
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Rinse the kidney beans thoroughly under running water and then soak them in 500 ml of water overnight or for at least 8 hours.
Drain the soaked beans and rinse them again. Put them into a pressure cooker along with 400 ml of fresh water. Close the lid and pressure cook for 15-20 minutes or until the beans are soft and cooked. Set aside once cooked.
In a large pan or kadai, heat 3 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and allow them to splutter.
Add 1 large finely chopped onion to the pan and sauté until golden brown.
Stir in 1 tablespoon of ginger-garlic paste and sauté for an additional minute until the raw smell disappears.
Add the pureed tomatoes along with the chopped green chilies to the pan. Cook for 5-6 minutes until the oil starts separating from the mixture.
Sprinkle in 1 teaspoon of coriander powder, 0.5 teaspoon of cumin powder, 1 teaspoon of red chili powder, 0.5 teaspoon of garam masala, 0.5 teaspoon of turmeric powder, and 2 teaspoons of salt. Mix well and cook for another 2-3 minutes.
Add the cooked kidney beans along with the cooking liquid. Stir everything together, ensuring the kidney beans are well-coated with the masala.
Cover the pan with a lid and let the rajma simmer on low heat for about 15 minutes, stirring occasionally.
Finally, garnish the rajma masala with 2 tablespoons of chopped fresh coriander leaves and serve hot with steamed rice or Indian bread.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
