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Overhead shot of rajma masala with white basmati rice garnished with coriander, with lime wedges and spoon on striped linen towel

Easy Rajmah Masala - Kidney Bean Curry

Nourishing Glow Diaries
This easy Rajmah Masala is a hearty, comforting North Indian kidney bean curry made with beans, grated onion, tomato puree and warm spices. Ready in 30 minutes, it is naturally vegan, gluten-free, protein-packed and perfect with basmati rice or roti for a nourishing weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 265 kcal

Ingredients
  

  • 2 cans (400g×2)red kidney beans, drained and rinsed
  • 2 tbsp Olive oil
  • 1 medium yellow onion grated
  • 1 tbsp fresh ginger grated
  • 1 tsp garlic grated
  • 1 green chili, chopped
  • 200 ml passata or fresh tomato puree
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp curry powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder adjust to taste
  • salt to taste
  • 300 ml water
  • 2 tbsp Fresh coriander, chopped

Instructions
 

  • Temper the Spices - Heat olive oil in a large pan and add cumin seeds. Let them sizzle for 20 to 30 seconds until fragrant.
  • Sauté the Aromatics - Add grated onion, ginger, garlic and chopped green chilli. Sauté for 4 to 5 minutes until soft and lightly golden.
  • Build the Tomato Gravy - Pour in passata or freshly blended tomatoes and salt. Cook for 3 to 4 minutes, stirring often, until the gravy thickens slightly.
  • Add Spices & Kidney Beans - Stir in cumin powder, coriander powder, curry powder, turmeric and chilli powder. Toast for 30 seconds until aromatic. Add drained kidney beans and water. Bring to a boil, then cover partially and simmer for 10 minutes or until gravy thickens. Lightly mash a few beans to thicken the curry.
  • Finish and Garnish - Adjust salt, turn off the heat, and finish with freshly chopped coriander. Serve hot with rice, quinoa, roti or toasted sourdough and enjoy!

Notes

- Soak dried beans for at least 6 hours or overnight if not using canned, and always boil vigorously for 10 minutes before simmering.
- To make it less spicy, skip the green chilli.
- Lightly mash 4 to 5 beans at the end for a thicker gravy.
- For tangy curry use passata instead of fresh blended tomatoes.
- Taste and adjust salt after simmering as canned beans vary in sodium.
Keyword kidney Bean curry, rajmah curry, rajmah Masala