Everyday Kitchen

Indian · Dinner

Rajma Masala

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free · High-protein

Simmer canned kidney beans in an onion and tomato sauce. Crush a few beans to thicken the curry.

Prep
10 min
Cook
40 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Kidney-bean curry with coriander in a bowl, rice and yogurt behind
Representative rajma masala with rice and yogurt in the background. Those accompaniments are not included. The photographer watermark is preserved; this image is displayed uncropped. This is not a tested result of our recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Seasoning and finishing

Liquids

Equipment

Sieve; wide saucepan with lid; wooden spoon; potato masher or fork.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Prepare · About 2 min

  1. Rinse 2 cans (425 g each) canned kidney beans, drained and rinsed in the sieve.
  2. Drain the beans for 2 minutes.
  3. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  4. Add 1 Indian bay leaf and ½ tsp cumin seeds.
  5. Stir for 30 seconds.

    Check: The cumin should smell toasted without turning black.

Cook the sauce · About 10 min

  1. Add 240 ml chopped onion.
  2. Cook for 7–8 minutes, stirring often.

    Check: The onion should soften and become golden.

  3. Add 1 ½ tsp ginger-garlic paste.
  4. Stir for 1 minute.
  5. Add 300 g tomatoes, pureed, ½ tsp Kashmiri chili powder, ¾ tsp garam masala, 1 ½ tsp ground coriander, ¾ tsp ground cumin, ¼ tsp turmeric and ½ tsp salt, adjust to taste.
  6. Cook for 8–10 minutes, stirring every minute.

    Check: The tomato should darken and thicken; small oil beads may show at the edges.

Simmer the beans · About 20 min

  1. Add the drained beans and 240 ml hot water, adjust for consistency.
  2. Bring the sauce to a gentle boil.
  3. Reduce the heat to low.
  4. Cover the saucepan loosely.
  5. Simmer for 15–20 minutes, stirring every 5 minutes.

    Check: The beans should crush easily; the sauce should coat a spoon.

  6. Crush a small spoonful of beans against the pan with the spoon.
  7. Stir the crushed beans into the sauce.
  8. Rub ½ tbsp dried fenugreek leaves between your palms over the saucepan.
  9. Simmer for 1 minute.
  10. Turn off the heat.
  11. Remove the bay leaf.
  12. Scatter 2 tbsp chopped coriander over the curry.

Tips

  • Use canned, already cooked kidney beans. Dried kidney beans are not a direct substitute in this timing.

Substitutions

  • Use cooked pinto beans instead of kidney beans for a different curry.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook the sauce one day ahead; refrigerate cooked beans and sauce separately.

FAQ

Can I use dry kidney beans directly?

No. This draft starts with cooked beans. Dry kidney beans need proper soaking and vigorous boiling.

Why mash a few beans?

They thicken the sauce without added flour.

How should I store rajma masala?

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Recipe source and adaptation

Measured home adaptation: Swasthi's Recipes: Rajma masala.

Canned-bean version; rice is a separate accompaniment.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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