A wholesome and hearty Indian classic, Rajma Masala is made with tender red kidney beans slow-cooked in a spiced tomato-onion gravy. Rich in protein, full of flavor, and soul-satisfying, this dish is best enjoyed with steamed Nirvana Premium Long Grain Basmati Rice.
Ingredients
- For the beans:
1 cup Nature’s Pantry Dry Beans (Red Kidney Beans)
4 cups water (for soaking and boiling)
1 bay leaf
Salt to taste
- For the gravy:
- 2 tbsp cooking oil (or ghee for richness)
- 1 large onion, finely chopped
- 2 large tomatoes, pureed
- 1 tsp ginger-garlic paste
- 2 green chilies, slit (optional for heat)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 ½ tsp coriander powder
- 1 tsp garam masala
- ½ tsp cumin powder
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Soak & Boil the Beans
- Wash the kidney beans thoroughly and soak them overnight in 3–4 cups of water.
- Drain, rinse, and pressure cook/boil them with 4 cups of water, bay leaf, and a little salt until soft and tender (about 6–7 whistles in a pressure cooker or 45–50 minutes on stovetop simmer).
- Prepare the Masala Base
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until fragrant.
- Add tomato puree and cook until oil begins to separate.
- Spice It Up
- Mix in turmeric, chili powder, coriander powder, and cumin powder. Stir well.
- Add Beans & Simmer
- Add the cooked kidney beans along with their broth into the masala.
- Let it simmer for 15–20 minutes on low heat, allowing flavors to blend.
- Adjust salt and add garam masala before turning off the heat.
- Garnish & Serve
- Garnish with fresh coriander leaves.
- Serve hot with steamed Nirvana Premium Long Grain Basmati Rice, roti, or naan.
- For extra creaminess, mash a few beans while simmering.
- Pair with a side of cucumber salad or pickled onions.
- Add a dollop of fresh cream or butter for a restaurant-style finish.