25-Min Rajma Masala with Rice & Roti
Creamy, spiced kidney bean curry that tastes like it simmered for hours but hits the table in 20 minutes. Served with steamed rice, warm roti, and crispy papadum for a complete Punjabi dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 14g
Ingredients
- 2 cans (15 oz each) canned kidney beans (or 2 cans, drained and rinsed)
- 1 medium yellow onion, finely diced
- 3 tbsp tomato paste
- 1 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ tsp red chili powder
- 2 cups cooked white rice (for serving)
- 4 pieces roti or flatbread (for serving)
- 4 pieces papadum (for serving)
Instructions
- 1
Heat 2 tbsp oil in a skillet over medium. Add diced onion, cook 4 minutes until soft and golden, stirring occasionally.
- 2
Stir in ginger-garlic paste, cook 30 seconds until fragrant, then add tomato paste and stir for 1 minute.
- 3
Add garam masala and red chili powder, stir well, then add drained kidney beans and 1 cup water.
- 4
Bring to a simmer and cook 8–10 minutes, stirring occasionally, until beans soften and sauce thickens.
- 5
Season with salt and pepper to taste. While the curry simmers, warm rice, roti, and papadum separately.
- 6
Serve the rajma masala hot alongside steamed rice, warm roti, and crispy papadum.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon
- measuring spoons
- knife and cutting board
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