Rajma Masala

Indulge in the comforting, hearty flavors of Rajma Masala, a classic North Indian curry featuring tender red kidney beans simmered in a rich, spiced tomato-onion gravy. Perfectly seasoned with a blend of cumin, coriander, turmeric, garam masala, and red chili powder, this vegan and gluten-free dish delivers a wholesome, protein-packed meal. The slow simmering process ensures the beans absorb the vibrant flavors of the masala, while a fresh coriander garnish adds a burst of freshness. Enjoy this soul-warming recipe with steamed basmati rice or buttery naan for an authentic and satisfying dining experience. Ideal for weeknight dinners or festive feasts, Rajma Masala is the ultimate crowd-pleaser that's both nourishing and delicious.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the kidney beans thoroughly under running water and then soak them in 500 ml of water overnight or for at least 8 hours.

Step 2

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.

Step 3

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.

Step 4

Add 1 large finely chopped onion to the pan and sauté until golden brown.

Step 5

Stir in 1 tablespoon of ginger-garlic paste and sauté for an additional minute until the raw smell disappears.

Step 6

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.

Step 7

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.

Step 8

Add the cooked kidney beans along with the cooking liquid. Stir everything together, ensuring the kidney beans are well-coated with the masala.

Step 9

Cover the pan with a lid and let the rajma simmer on low heat for about 15 minutes, stirring occasionally.

Step 10

Finally, garnish the rajma masala with 2 tablespoons of chopped fresh coriander leaves and serve hot with steamed rice or Indian bread.

Nutrition Facts

Serving size	1556.2 grams (1556.2g)

Amount per serving	% Daily Value*
Calories	871

Total Fat 45.80g	59%
Saturated Fat 3.30g	16%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 4782mg	208%
Total Carbohydrate 96.00g	35%
Dietary Fiber 23.60g	84%
Total Sugars 15.60g
Protein 28.60g	57%

Vitamin D 0IU	0%
Calcium 209mg	16%
Iron 15mg	84%
Potassium 2139mg	46%

*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.

Source of Calories

Fat: 45.3%

Protein: 12.6%

Carbs: 42.2%