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Rajma Masala (Kidney Bean Curry)

Rajma chawal, kidney bean curry with rice
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Rajma chawal, kidney beans with rice, is the comfort food of Punjab and most of North India. The beans simmer in a tomato and onion gravy until they are soft and creamy.

Kidney beans must be cooked properly. Raw or undercooked beans contain a toxin, so boil them hard and cook them completely soft.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

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Photo credits: Paul on Unsplash; Photo 2: dhiraj jain on Pexels; Photo 3: dhiraj jain on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 10 mins
Cook Time 45 mins
Rest Time 480 mins
Total Time 8 hrs 55 mins
Cooking Method:
Cuisine:
Courses: ,
Servings: 4
Description
Creamy kidney beans in a spiced onion and tomato gravy, the Punjabi comfort food classic. Serve with rice for rajma chawal.
Ingredients
  • 200 g dried kidney beans (1 cup, or 2 cans drained)
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 2 onions (finely chopped)
  • 1 tbsp ginger-garlic paste
  • 3 tomatoes (pureed)
  • 1 tsp ground coriander
  • 1 tsp Kashmiri chili powder
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 1¼ tsp salt
  • 2 cups water
  • fresh coriander (to finish)
Instructions
  1. 1
    Soak the beans overnight and drain. Boil them hard for at least 10 minutes, then cook until completely soft: 6-8 whistles in a pressure cooker, or 1-1½ hours on the stove.
  2. 2
    Cook the onions in the oil until golden. Add the ginger-garlic paste, then the tomato puree and spices. Cook 8 minutes until the oil separates.
  3. 3
    Add the beans with their cooking water and the salt. Simmer 15 minutes, mashing a few beans to thicken.
  4. 4
    Finish with garam masala and fresh coriander. Serve with rice.
Note
Never eat raw or undercooked kidney beans. Canned beans work: skip the soaking and simmer them in the gravy for 10-15 minutes. A splash of cream is optional. Keeps 4 days in the fridge and freezes for 3 months.
Read it online: https://culinary-artisan.com/recipe/rajma/