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
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Open the appInstructions
Step 1
Drain and rinse kidney beans if using canned. Mince garlic and ginger, and dice onions.
Step 2
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Step 3
Add diced onions and sauté until golden brown, about 5-7 minutes.
Step 4
Stir in garlic and ginger, cook for 1 minute until fragrant.
Step 5
Add coriander, turmeric, red chili powder, and garam masala. Stir constantly for 1 minute to bloom the spices.
Step 6
Pour in crushed tomatoes and cook for 3-4 minutes until tomatoes break down slightly.
Step 7
Add kidney beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Step 8
Season with salt and black pepper to taste. Simmer for another 5 minutes.
Step 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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