Kidney Bean Curry – Rajma Masala

Freshly made rajma masala in a serving bowl with red onion and green chilli

Rajma Masala Recipe

Here is how to make kidney bean curry, known as rajma masala which has a tasty broth, and tender kidney beans and is served best with basmati rice or roti.
5 from 2 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dinner, Lunch, Meal Prep
Cuisine Indian, North Indian, Punjabi
Servings4 servings
Calories (per serving)269.65 kcal

Ingredients
 
 

Pressured Cooked Kidney Beans

Curry

Instructions
 

  • Keep kidney beans stored in water overnight, and rinse and soak.
  • Pressure cook kidney beans and fresh water for 20 minutes. Set aside.
  • In a large skillet, add the vegetable oil, onion, garlic paste and ginger paste. Cook for 5 minutes on medium-high heat.
  • Add the tomatoes and spice powders. Cook for 5 minutes.
  • Add the water, salt, and red kidney beans. Reduce to low heat. Cook for 20 to 25 minutes.
  • Garnish with cilantro and green chili. Serve with basmati rice or roti.

Nutrition

Serving: 1servingCalories: 269.65kcalCarbohydrates: 38.93gProtein: 12.34gFat: 8.02gSaturated Fat: 1.21gPolyunsaturated Fat: 4.41gMonounsaturated Fat: 1.74gTrans Fat: 0.04gSodium: 971.66mgPotassium: 868.24mgFiber: 9.96gSugar: 4.18gVitamin A: 929.44IUVitamin B1: 0.34mgVitamin B2: 0.15mgVitamin B3: 1.57mgVitamin B5: 0.51mgVitamin B6: 0.41mgVitamin C: 14.07mgVitamin E: 1.66mgVitamin K: 21.49µgCalcium: 86.41mgCopper: 0.47mgFolate: 197.81µgIron: 4.08mgManganese: 0.82mgMagnesium: 83.17mgPhosphorus: 230.4mgSelenium: 3.31µgZinc: 1.69mgNet Carbohydrates: 28.98g
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