Rajma Masala Recipe

Rajma Masala is Punjab's beloved Sunday curry: kidney beans simmered slowly in a rich tomato and onion gravy until the sauce turns thick, dark and deeply spiced. With basmati rice, it is pure comfort on a plate.

Prep time

20 mins

Cook time

45 mins

Total time

65 mins

Servings

4 servings

Calories

520

Ingredients

• 400 g dried kidney beans, soaked overnight, or 2 tins drained
• 2 onions, finely diced
• 400 g canned chopped tomatoes
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chilli powder
• Salt, to taste
• Fresh coriander and cream, to serve

Instructions

1. If using dried beans, boil them in fresh water for 45 minutes until tender, then drain, reserving a cup of liquid.
2. Heat the oil and fry the cumin seeds until they crackle, then soften the onions for 8 minutes.
3. Add the garlic and ginger and fry for 1 minute more.
4. Stir in the tomatoes, turmeric, coriander, chilli powder and salt, cooking until the oil separates at the edges.
5. Add the beans with a little reserved liquid and simmer for 20 minutes, mashing a few beans to thicken the gravy.
6. Stir in the garam masala and simmer for 5 minutes more.
7. Serve with basmati rice, a swirl of cream and fresh coriander.

Pro tips

• Soaking dried beans overnight gives the creamiest texture and fastest cooking.
• Mashing a spoonful of beans is the traditional way to thicken rajma naturally.
• Rajma tastes better the next day, so make it ahead when you can.
• A pinch of kasuri methi stirred in at the end adds wonderful depth.

Frequently asked questions