Name: Kidney Beans Curry – Rajma Masala
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 tbsp Oil; 2 tbsp Butter; 1 tsp Cumin Seeds; 1 Onion (Diced); 4 cloves Garlic (Crushed); 1 inch Ginger (Crushed); ¼ tsp Turmeric Powder; 1 tsp Cumin Powder; 1 tsp Coriander Powder; 1 tsp Red Chilli Powder; 1 tsp Kashmiri Chilli Powder; ¼ tsp Black Pepper Powder; 200 g Plum Tomato (From a tin, pureed); 2 tbsp Tomato Puree; 800 g Red Kidney Beans (Drained); Pinch Sugar; Salt (To taste); ` tsp Garam Masala Powder

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Kidney Beans Curry - Rajma Masala - This one pot, homestyle Vegetarian Punjabi Kidney Bean Curry is comforting and delicious. It is made with simple pantry ingredients and spices.

Rajma Masala

My mum makes the best Rajma Masala and I have been lucky enough to grow up eating this recipe alongside other Vegetarian recipes such as Paneer Makhani or Indian Style Stir Fried Cabbage with Potato.

In this recipe, we use tinned Kidney Beans that are cooked till tender with Spices on a base of Onions and Tomatoes.

Serve with Basmati Rice for an authentic experience.

What is Rajma?

Rajma is a popular North Indian Vegetarian bean curry. Rajma translates to Kidney Bean and Masala refers to the thick gravy it is served in. This is a hearty, warming and comforting curry that is loved by adults and children alike.

What are the best kidney beans to use in Rajma Masala?

Dried Kidney beans work well in Rajma Masala and it is more traditional to use them too.

I use tinned Kidney Beans for ease. There are 3 main varieties. The darker burgundy ones I use, the striped ones and Black Kidney beans. You may also sometimes see a mixed tin. Use whatever you prefer!

Dried Kidney Beans are cooked differently. Firstly, you would need to soak them overnight and then pressure cook everything together or the Kidney Beans separately for 20 minutes. Or you can slow cook the Kidney Beans in the rich tomato gravy instead.

Rajma Ingredients

Here is what you need to make this easy recipe:

Kidney beans - I use tinned Kidney Beans for a speedy recipe. If I use dry Kidney Beans, I tend to cook this recipe in a pressure cooker like the Ninja Foodi.

Ghee and Oil - Adds richness and flavour. We use Vegetable Oil in this recipe.

Whole Spices - Cumin Seeds add an earthy, floral warmth.

Onions, Tomatoes, Garlic and Ginger - This Curry like most curries is made on a base of Onions and Tomatoes that are blended. We use tinned Tomatoes and a little Tomato Puree too to enhance the Tomato flavour. You can use fresh Tomatoes in Summer but in Winter, I would recommend using tinned Tomatoes. I prefer to use fresh Ginger and Garlic. You can use store brought pastes too.

Ground Spices - This recipe used the standard Indian Spices such as Turmeric Powder, Coriander Powder, Cumin Powder, Chilli Powder, Kashmiri Chilli Powder, Black Pepper and Salt as well as a pinch of Sugar and some Garam Masala.

How to make Kidney Bean Curry

Full instructions can be found in the recipe card at the bottom of the page. Here are some notes on how to make it:

Add Cumin Seeds to Oil and Ghee and cook till fragrant. This will take about a minute.

Cook the Onions in Oil and Ghee until golden and caramelised - about 10 minutes.

Add the Garlic and Ginger and saute for 1-2 minutes.

Add ground Spices and cook till fragrant.

Pour in the pureed tomatoes and tomato paste/puree and sauté for 10 minutes, until the tomatoes reduce and you can see the oil seperating at the edges.

Add the Kidney Beans and cook cover on low for 15 minutes. Use a wooden spoon to lightly mash some of the Beans.

Add the Sugar, Salt and Garam Masala and cook on high for 1-2 minutes.

Top with Green Chillies and sliced Red Onion.

What to serve with Rajma

This Recipe is known as Rajma Chawal (Kidney Beans and Rice) so it is best served with plain Basmati Rice, Jeera Rice or Ghee Rice.

For Salads - serve with sliced Red Onions or Kachumber.

Storage

Rajma keeps well stored in an airtight container for 2-3 days.

How to freeze

Kidney Bean Curry can also be frozen.

Allow it to cool completely before freezing. Then store in an airtight container for 4 months.

To reheat, simply place the frozen Rajma Masala into a saucepan. Then gently heat over a low to medium heat. This slow heating ensures the Kidney Bean Curry retains its rich flavour.

More Indian Vegetarian Recipes:

 Indian Paneer Pakora - Simple Recipe

Indian Street Food Style Aloo Tikki Chaat

Green Moong Daal - Stovetop or Instant Pot

Dal tadka dhaba style (toor dal)

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