Rajma Masala
A hearty Indian kidney bean curry spiced with warm spices and tomatoes. Serve over rice for a comforting vegetarian meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 2 tbsp vegetable oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp cumin seeds
- 1.5 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 400 g tomatoes, crushed
- 2 cups kidney beans, cooked
- 1 cup vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp cilantro, chopped
Instructions
- 1
Drain and rinse kidney beans if using canned. Mince garlic and ginger, and dice onions.
- 2
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- 3
Add diced onions and sauté until golden brown, about 5-7 minutes.
- 4
Stir in garlic and ginger, cook for 1 minute until fragrant.
- 5
Add coriander, turmeric, red chili powder, and garam masala. Stir constantly for 1 minute to bloom the spices.
- 6
Pour in crushed tomatoes and cook for 3-4 minutes until tomatoes break down slightly.
- 7
Add kidney beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- 8
Season with salt and black pepper to taste. Simmer for another 5 minutes.
- 9
Garnish with fresh cilantro and serve hot over rice.
Tools you’ll need
- large pot with lid
- wooden spoon
- measuring spoons
- measuring cups
- knife and cutting board
- can opener (if using canned beans)
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