Red Kidney beans curry – Indian Style
Recipe Summary
- A flavorful and hearty Indian-style red kidney bean curry (Rajma Masala) made with a rich tomato-onion gravy, aromatic spices, and finished with fresh coriander and a hint of lemon. This vegetarian dish is perfect to serve hot with rice or chapati.
All Ingredients - Main Ingredients
- Clarified butter (ghee) 2 tbsp
- Onion 1 (chopped)
- Cumin seeds 1/2 tsp
- Ginger & garlic paste 1 tsp
- Water 1 cup (divided)
- Red chili powder to taste
- Turmeric powder 1/2 tsp
- Coriander powder 1 tsp
- Salt to taste
- Tomatoes 100g (chopped & blended)
- Cumin powder 1/2 tsp
- Green chili to taste (chopped)
- Boiled red beans 250g
- Garam masala powder 1/4 tsp
- Dry fenugreek leaves (Kasuri Methi) 1/2 tsp (crushed)
- Lemon juice 1 tbsp
- Fresh coriander for garnish
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Melt Ghee and Fry Onion
Melt 2 tbsp clarified butter (ghee) in a pan. Add 1 chopped onion and 1/2 tsp cumin seeds. Fry the onion until it turns golden brown.
Step 2: Add Ginger-Garlic Paste
Add 1 tsp ginger and garlic paste to the pan and fry for a few minutes until fragrant. Sprinkle a little water to prevent burning.
Step 3: Add Dry Spices
Add red chili powder (to taste), 1/2 tsp turmeric powder, 1 tsp coriander powder, and salt (to taste). Mix well.
Step 4: Add Tomatoes and Cumin Powder
Add 100g chopped and blended tomatoes, 1/2 tsp cumin powder, and chopped green chili (to taste). Mix thoroughly.
Step 5: Cook Masala
Add 1/2 cup water, cover the pan, and cook until the masala leaves oil, indicating it's well-cooked.
Step 6: Blend Masala
Add another 1/2 cup water to the cooked masala. Mix and then use an immersion blender to blend the masala into a smooth gravy.
Step 7: Add Red Beans
Add 250g boiled red beans to the smooth gravy and mix well.
Step 8: Simmer Curry
Cover the pan and simmer the curry on a low flame for to allow the flavors to meld.
Step 9: Finish with Spices and Herbs
Taste and adjust spices if needed. Add 1/4 tsp garam masala powder, 1/2 tsp dry fenugreek leaves (crushed between palms), 1 tbsp lemon juice, and fresh coriander.
Step 10: Serve
Mix everything well and serve hot with rice or chapati.
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