Rajma Masala

Rajma Masala is a North Indian kidney bean curry simmered in a deeply spiced onion-tomato gravy, traditionally paired with steamed rice as "rajma chawal." Hearty, warming, and a beloved Punjabi comfort food.

By YumYum Editorial · Indian

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4

Ingredients

• 2 (15 oz) cans kidney beans, drained and rinsed (or 1.5 cups dried, soaked overnight and boiled)
• 3 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, pureed
• 1 tsp turmeric powder
• 1.5 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp rajma masala or garam masala
• to taste Salt to taste
• 2 tbsp chopped fresh cilantro
• 1 tbsp butter (optional, to finish)

Instructions

1. Heat oil or ghee in a pot over medium heat and add cumin seeds until they sizzle.
2. Add onion and cook, stirring, until deep golden brown, 8-10 minutes.
3. Stir in ginger-garlic paste and cook 1-2 minutes until fragrant.
4. Add tomato puree, turmeric, coriander powder, and chili powder; cook until the oil separates from the masala, 8-10 minutes.
5. Add the kidney beans along with 1.5 cups water (or the bean cooking liquid for more flavor).
6. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, mashing some beans against the pot to naturally thicken the gravy.
7. Stir in rajma masala and salt, and simmer 5 more minutes until the gravy reaches a thick, hearty consistency.
8. Finish with butter if desired, garnish with cilantro, and serve hot with steamed basmati rice.