Rajma Masala (Kidney Beans)

Rajma Masala, or Red Kidney Beans in an Onion-Tomato sauce, is a classic Northern Indian dish. It is the Punjabi version of an old staple – rice and beans – that is found in many different cuisines. Growing up in India, Rajma was on the menu for lunch at least once a week, usually on the weekend.

The sauce is a base of Onion-Tomato-Ginger-Garlic and is flavored with Garam Masala spices such as Cinnamon, Black Cardamoms, Cloves, Star Anise and Bay Leaves. Most of these spices are big enough so that they can be easily fished out after the dish is cooked. The only exception is Cloves, which are harder to spot after the dish is cooked, so I crush the Cloves as part of the sauce base. Note that, while this recipe calls for adding whole Garam Masala spices, you can choose to instead add Garam Masala powder at the end.

Rajma Masala tastes even better when eaten a couple days after cooking, since the flavors have melded in well. It is a great option as a dish for a dinner party spread, since you can prepare it a couple days in advance and refrigerate.

Servings: 4

Ingredients

2 cans 15.5 oz Red Kidney Beans (light or dark), drained and rinsed
1 medium Red Onion
2 medium Tomatoes
1″ piece of Ginger
4 Garlic Cloves (to taste)
1-2 Green Chilies (optional, to taste)
6 Cloves
2 tbsp Cooking Oil
2″ piece of Cinnamon Stick
2 Black Cardamoms
2 Bay leaves
1 tbsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chili Powder
2 tsp Cumin Powder
1 tsp Salt (to taste)

Cooking Rajma Masala

Step 1
Grind Onion, Tomato, Ginger, Garlic, Green Chilies and Cloves to make the masala paste.

Step 2
Heat oil in a thick-bottomed pan, and add Cinnamon sticks, Black Cardamoms and Bay Leaves and fry for a minute.

Step 3
Now add the masala paste to the oil along with the Turmeric, Coriander Powder, Kashmiri Red Chili Powder, Cumin Powder and Salt. Cook on medium heat, stirring occasionally, until the moisture evaporates and the oil starts to separate out – about 10-12 minutes. TIP: The cooking time can vary depending on the pot used, your stove, whether the onions/tomatoes were refrigerated just before using, etc. Adjust the heat as needed and watch the masala to ensure it does not burn.

Step 4
Next add the drained and rinsed Red Kidney Beans to the pan along with approximately 3 cups of hot water and mix well.

Step 5
Finally simmer for about 10 minutes or until the sauce thickens. Adjust the salt as needed towards the end because there will be evaporation while the pot simmers. With a spatula, smash some of the beans to make the sauce creamy. Also, remember to pick out the whole spices.

Garnish with chopped Cilantro and serve it with steaming hot Basmati Rice and a side of Indian pickles and yogurt. Enjoy!

Curry on!

Rajma Masala

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Rajma Masala, or Red Kidney Beans in an Onion-Tomato sauce, is a classic Northern Indian dish. It is the Punjabi version of an old staple – rice and beans – that is found in many different cuisines. Rajma Masala tastes even better when eaten a couple days after cooking, since the flavors have melded in well. It is a great option as a dish for a dinner party spread, since you can prepare it a couple days in advance and refrigerate.

Author: PureCurry.com

Recipe type: Entree

Cuisine: Indian

Serves: 4 servings

Ingredients

• 2 cans 15.5 oz Red Kidney Beans (light or dark), drained and rinsed
• 1 medium Red Onion
• 2 medium Tomatoes
• 1″ piece of Ginger
• 4 Garlic Cloves (to taste)
• 1-2 Green Chilies (optional, to taste)
• 6 Cloves
• 2 tbsp Cooking Oil
• 2″ piece of Cinnamon Stick
• 2 Black Cardamoms
• 2 Bay leaves
• 1 tbsp Coriander Powder
• ½ tsp Turmeric Powder
• ½ tsp Kashmiri Red Chili Powder
• 2 tsp Cumin Powder
• 1 tsp Salt (to taste)

Instructions

1. Grind Onion, Tomato, Ginger, Garlic, Green Chilies and Cloves to make the masala paste.
2. Heat oil in a thick-bottomed pan, and add Cinnamon sticks, Black Cardamoms and Bay Leaves and fry for a minute.
3. Add the masala paste to the oil along with the Turmeric, Coriander Powder, Kashmiri Red Chili Powder, Cumin Powder and Salt. Cook on medium heat, stirring occasionally, until the moisture evaporates and the oil starts to separate out – about 10-12 minutes. TIP: The cooking time can vary depending on the pot used, your stove, whether the onions/tomatoes were refrigerated just before using, etc. Adjust the heat as needed and watch the masala to ensure it does not burn.
4. Add the drained and rinsed Red Kidney Beans to the pan along with approximately 3 cups of hot water and mix well.
5. Simmer for about 10 minutes or until the sauce thickens. Adjust the salt as needed towards the end because there will be evaporation while the pot simmers. With a spatula, smash some of the beans to make the sauce creamy. Also, remember to pick out the whole spices.

Notes

The sauce is a base of Onion-Tomato-Ginger-Garlic and is flavored with Garam Masala spices such as Cinnamon, Black Cardamoms, Cloves, Star Anise and Bay Leaves. Most of these spices are big enough so that they can be easily fished out after the dish is cooked. The only exception is Cloves, which are harder to spot after the dish is cooked, so I crush the Cloves as part of the sauce base. Note that, while this recipe calls for adding whole Garam Masala spices, you can choose to instead add Garam Masala powder at the end.

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