Rajma Masala (Kidney Bean Curry) - North Indian Style
Ready in
45 mins
Cuisine
Indian · North Indian
Prep Time
15 min
Cook Time
30 min
Serving
4 People
Difficulty
Medium
Calories / Serving
~450 kcal
Spicy Level
For Rajma
For Tomato Puree
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Rajma
Take 1 cup of rajma (kidney beans). Wash them thoroughly and soak them in water for . After soaking, discard the water and rinse the rajma thoroughly again.
Pressure Cook Rajma
Add the rinsed rajma to an instant pot or pressure cooker. Add 3 cups of water. Close the lid and pressure cook for . Let the pressure release normally (NPR) before opening the lid.
Prepare Tomato Puree
In a mixer or blender, add 2 chopped tomatoes and 3 green chilies. Blend them into a fine puree.
Sauté Aromatics
Heat a pan on medium heat and add 2 to 3 tablespoons of oil. Add 1/2 teaspoon of cumin seeds and 2 small bay leaves. Add a pinch of asafoetida and allow the seeds to start sizzling. Then, add 1 medium-sized finely chopped onion and until it turns light golden.
Add Ginger Garlic and Turmeric
Add 2 teaspoons of ginger garlic paste and 1/3 teaspoon of turmeric powder to the onions. for until fragrant.
Add Dry Spices
the heat to low. Add 2 teaspoons of red chili powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of cumin powder. the spices on low heat for , adding water as needed to prevent burning.
Cook Tomato Puree
Add the freshly ground tomato puree to the pan. Set the stove to medium heat and cook the tomato puree until it thickens, the raw smell disappears, and the oil begins to separate from the mixture.
Combine Rajma and Gravy
Add the cooked rajma along with its cooking liquid to the pan. Mix well. Add 1/2 teaspoon of black salt (optional), 1/2 teaspoon of dry mango powder (optional), and salt to taste. Mix well and cook for , stirring and scraping the sides of the pan regularly.
Finish with Kasoori Methi and Garam Masala
Add 1 teaspoon of kasoori methi and 1/4 teaspoon of garam masala (optional). Mix well and cook for 5 more minutes.
Garnish and Serve
Finally, add 3 tablespoons of finely chopped coriander leaves. Mix and cook for . Serve hot with Jeera rice, plain Basmati rice, Roti, Poori, or Quinoa, along with a side of salad.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Rajma6 hours
Take 1 cup of rajma (kidney beans). Wash them thoroughly and soak them in water for 6 to 8 hours. After soaking, discard the water and rinse the rajma thoroughly again.
Variations
Simple ways to adapt this recipe.
- For a creamier textureCustomise
You can add a tablespoon of fresh cream or cashew paste at the end.
- To make it veganDietary option
Ensure you use plant-based oil and omit any dairy if added.
- For a smoky flavor
You can give a dhungar (charcoal smoke) to the finished curry.
Helpful Tips
Small details that can improve the final result.
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