Rajma Masala

A hearty and wholesome curry made with kidney beans slow-cooked in a spiced onion-tomato gravy.

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Prep Time 8 10

Cook Time 20

Total Time 8 30

Course curry, Main Course, Vegetables/Curries

Cuisine Indian

Servings 4

Ingredients

1 cup Kidney beans – soaked overnight
2 medium onions
2 medium tomatoes
1 – 2 green chilies optional
3 – 4 cloves garlic
1 inch piece ginger
Fresh Cilantro for garnish
Juice of half a lemon
Salt to taste
3 cups water

Spices:

1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chili powder
1 tsp garam masala

Instructions

Grind onions, tomatoes, green chilies, ginger and garlic into a smooth paste.
In a pressure cooker or Instant Pot, add the paste, turmeric, coriander, cumin, chili powder and salt.
Add the soaked rajma and 3 cups of water.
Pressure cook: Instant Pot: 15 minutes on High Pressure mode, natural release. Stovetop Pressure cooker: 6–7 whistles on medium heat
Once done, mash a few rajma beans for a thicker gravy. Add garam masala and lemon juice. Add water to get the right consistency.
Garnish with fresh coriander and serve hot with Jeera Rice.

Notes

Jeera Rice to go with Rajma Masala

Ingredients:
Basmati rice, cumin seeds, water, salt & optional bay leaf.

Instructions:
Add brown basmati rice, cumin seeds, water and salt, then cook until soft and fluffy.

Enjoy!!

Keyword Rajma Masala, Kidney Bean Curry, Indian comfort food, Vegan Rajma, Plant-based protein, North Indian curry, Oil-free Rajma, Homestyle Rajma, Healthy Indian recipe, Rajma Chawal combo