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Rajma Masala

Rajma Masala in stove top (Red Kidney Bean Stew)

Kankana Saxena
Rajma Masala is one of the most popular North Indian vegetarian curry. We prepare it with red kidney beans in a spiced tomato based gravy. It is hearty, very comforting and perfect for cold winter nights!
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking the red kidney beans 5 hours
Total Time 5 hours 45 minutes
Course Curries and Stew
Cuisine Indian
Servings 4
Calories 236 kcal

Ingredients
 

  • 1 cup dried red kidney beans (soaked overnight)
  • 1 Medium size Red onion (thinly sliced)
  • 1 can Tomato purée or 2 juicy tomato blended
  • 1 inch ginger
  • 3 garlic cloves
  • 2 Green Chili

Whole Spices

  • 2 bay leaf
  • 1 cinnamon stick
  • 10 cloves
  • 4 green cardamoms
  • 1 Black cardamom
  • 1 tsp Cumin seeds

Spice Powder

  • 1 teaspoon Cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon Fennel powder (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon Garam masala

Other Ingredients

  • fresh cilantro (Finely chopped to add before serving)
  • 1 teaspoon sugar
  • Salt to taste
  • 1 tablespoon Mustard oil

Instructions
 

  • Soak the beans overnight and then boil the soaked beans using a pressure cooker until they’re tender but still hold the shape. Roughly 20 minutes.
  • In the meantime, start preparing the masala. Finely chop garlic, ginger and green chili.
  • Add 1 tablespoon of mustard oil in a heavy bottom pan and once it's hot, drop the whole spices. Let it sizzle for few seconds, add then add ginger, garlic and green chili paste. Sauté for few seconds to a minute.
  • Scatter the sliced red onion and add salt plus turmeric powder. Stir it around for 3 minutes to soften the onion.
  • Add the ground spice powder (not the garam masala powder) and cook the onion and spices for 5 minutes. If the spices start to get burnt, add a little water and continue cooking.
  • Next, scatter the boiled red kidney beans along with, sauté for a couple of minutes. Next, pour the tomato purée along with ½ cup of water. Sprinkle some salt and sugar.
  • Allow it to simmer in medium heat for about 10 minutes until the gravy gets thickened and flavor starts coming out.
  • Check for salt and add any, if required.
  • Finally, sprinkle garam masala, give it a stir and cook for another couple of minutes before turning off the stove.
  • Squeeze some lemon juice and scatter some chopped cilantro on top.
  • Serve warm with fluffy steamed white rice.

Video

Notes

The preparation time will reduce to a lot if you are using canned beans.

Nutrition

Serving: 1Serves 2Calories: 236kcalCarbohydrates: 39gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gSodium: 95mgPotassium: 766mgFiber: 10gSugar: 4gVitamin A: 169IUVitamin C: 8mgCalcium: 87mgIron: 5mg
Keyword bean curry, North Indian vegetarian dish, rajma chawal, vegetarian indian dish, winter food