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
9 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp oil in a skillet over medium. Add diced onion, cook 4 minutes until soft and golden, stirring occasionally.
Step 2
Stir in ginger-garlic paste, cook 30 seconds until fragrant, then add tomato paste and stir for 1 minute.
Step 3
Add garam masala and red chili powder, stir well, then add drained kidney beans and 1 cup water.
Step 4
Bring to a simmer and cook 8–10 minutes, stirring occasionally, until beans soften and sauce thickens.
Step 5
Season with salt and pepper to taste. While the curry simmers, warm rice, roti, and papadum separately.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
