Kidney Beans Curry (punjabi Rajma Masala)

Kidney Beans Curry, also known as Punjabi Rajma Masala, is a popular dish from the Punjabi cuisine. It is a flavorful and hearty curry made with red kidney beans, aromatic spices, and a rich tomato-based gravy.

Vegetarian Gluten Free Main Course Punjabi Punjabi Cuisine Curry Kidney Beans Spicy
Kidney Beans Curry (punjabi Rajma Masala)

Ingredients

  • 2 cups dried kidney beans, soaked overnight
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves for garnish

Instructions

  1. Pressure cook the soaked kidney beans with salt until soft.
  2. Heat oil in a pan, add cumin seeds, and let them splutter.
  3. Add chopped onions and sauté until golden brown.
  4. Add minced garlic, grated ginger, and slit green chilies. Sauté for a few minutes.
  5. Stir in the tomato puree and cook until the oil separates from the masala.
  6. Add turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes.
  7. Add the cooked kidney beans along with the water and simmer for 15-20 minutes.
  8. Sprinkle garam masala and garnish with fresh coriander leaves.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
40g
Fat
10g

Supplies

Pressure cooker Pan Spatula

Tools

Knife Cutting board Grater

Serving suggestions

Serve the Kidney Beans Curry hot with steamed rice or naan bread.

Tips & tricks

For a creamier texture, mash some of the cooked kidney beans before adding them to the curry.

Cost

$10