Rajma Masala (Punjabi Kidney Bean Curry)

Name: Rajma Masala (Punjabi Kidney Bean Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1 cup water; 1 inch ginger, grated; 2 tbsp oil; 1 tsp cumin seeds; 1/2 tsp turmeric; 1 tsp chilli powder; 2 tsp coriander powder; 1 tsp garam masala; 100 ml oat cream; 2 tbsp fresh coriander, chopped; 1 tin kidney beans, drained and rinsed; 4 garlic cloves, minced; 2 green chillies, finely chopped; 1 large onion, finely chopped; 2 medium tomatoes, chopped; a pinch of asafoetida (optional); 1 tsp salt; 1 tsp kasuri methi (optional)

Punjabi-style rajma masala made with tender kidney beans simmered in a rich onion-tomato gravy. A comforting classic perfect with rice or roti.

30 minPrep: 10 minCook: 20 minNorth IndianVegan

rajmarajma masalakidney bean curry

Ingredients Method Notes

Method

1
Soak kidney beans overnight, then rinse well.
2
Pressure cook beans with water until very soft and tender.
3
Crush ginger, garlic, and chillies into a paste.
4
Heat oil in a pan and add cumin seeds.
5
Add onions and cook until golden and caramelised.
6
Add ginger-garlic-chilli paste and sauté briefly.
7
Add tomatoes and cook until soft and jammy.
8
Stir in turmeric, chilli powder, coriander powder, and garam masala.
9
Cook until the masala thickens and oil separates.
10
Add cooked beans and water, then simmer for 10–15 minutes.
11
Mash a few beans to thicken the gravy.
12
Finish with kasuri methi and oat cream if using.
13
Garnish with fresh coriander and serve hot.

Ingredients

•1 cup water
•1 inch ginger, grated
•2 tbsp oil
•1 tsp cumin seeds
•1/2 tsp turmeric
•1 tsp chilli powder
•2 tsp coriander powder
•1 tsp garam masala
•100 ml oat cream
•2 tbsp fresh coriander, chopped
•1 tin kidney beans, drained and rinsed
•4 garlic cloves, minced
•2 green chillies, finely chopped
•1 large onion, finely chopped
•2 medium tomatoes, chopped
•a pinch of asafoetida (optional)
•1 tsp salt
•1 tsp kasuri methi (optional)

Notes

•Soaking beans overnight helps reduce cooking time.
•Adjust chilli powder according to your spice preference.
•Store leftovers in an airtight container for up to 3 days.
•Reheat gently on the stovetop with a splash of water if needed.

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