🫘 Rajma Masala
Rajma masala is a hearty kidney bean curry cooked in a thick, spiced gravy of tomato, onion and fresh ginger, finished with garam masala. The masala is cooked down until it clings to the soft beans, giving a deep, warming flavour. It is eaten with rice or flatbread as a filling vegetarian main.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g dried red kidney beans, soaked overnight
- 2 tbsp oil
- 2 onions, finely chopped
- 2 cm fresh ginger, grated
- 3 tomatoes, puréed
- 1½ tsp garam masala
- 1 tsp salt
- Fresh coriander to garnish
Method
- Boil the soaked beans in fresh water for 45–60 minutes until tender.
- Heat the oil and fry the onions slowly until deep golden.
- Add the ginger and cook 1 minute, then add tomatoes, garam masala and salt.
- Cook the masala for 10 minutes until thick and glossy.
- Stir in the beans with a little cooking liquid, simmer 20 minutes and garnish with coriander.
How to make it lighter
- Cook the onions in 1 tbsp oil with a splash of water — 1 tbsp oil ≈ 120 kcal.
- Balance the plate: half beans, a quarter rice, a quarter vegetables.
- Make a big batch; the beans are filling, so a standard portion keeps hunger away for longer.
History
Rajma masala is another name for the North Indian kidney bean curry, a staple of Punjabi home cooking. It is widely served in Indian homes, roadside dhabas and Indian restaurants abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →