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

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Prep Time 30

Cook Time 25

Total Time 55

Course Dinner, Lunch, Meal Prep

Cuisine Indian, North Indian, Punjabi

Servings4 servings

Calories (per serving)269.65 kcal

Ingredients

Pressured Cooked Kidney Beans

1 cup dried kidney beans rinse and soak overnight
4 cups (4.2 cups) water
1 tsp salt

Curry

2 tbsp vegetable oil
1 large onion finely chopped
2 tbsp garlic paste
1 tbsp ginger paste
1 cup chopped tomatoes
1 tbsp garam masala
1 tsp ground coriander
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp kasuri methi
1.5 cup (1.6 cup) water
1/2 tsp (0.5 tsp) salt
3 tbsp cilantro garnish
1 green chili garnish

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

Data source: USDA

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