Rajma Masala
Rajma masala is a classic Indian dish made with kidney beans simmered in a rich tomato-based sauce. The beans are first soaked overnight, then cooked until tender and combined with a flavorful blend of spices, aromatics, and tomato sauce. The result is a hearty and satisfying dish that's perfect for serving with rice or flatbreads.
The origins of rajma masala are shrouded in mystery, but it is believed to have originated in the northern Indian state of Punjab. The dish is said to have been created by Punjabi farmers who used to cook rajma (kidney beans) with whatever vegetables and spices they had on hand. Over time, the dish evolved into the beloved rajma masala that we know today.
Rajma Masala Rajma Masala Rajma Masala Rajma Masala
Prep time: 15 | Cook time: 60 | Serves: 4
Ingredients
  • 2 cups red kidney beans (rajma), soaked overnight
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 green chili pepper, chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 (15 ounce) can tomato sauce
Instructions
  1. Rinse the soaked beans and place them in a large pot with fresh water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender.
  2. Heat some oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, ginger, and green chili pepper (if using) and cook for another minute.
  3. Add the cumin, coriander, turmeric, and salt to taste. Cook for another minute, or until the spices are fragrant.
  4. Add the tomato sauce and water to the skillet. Bring to a simmer and cook for about 15 minutes, or until the sauce has thickened.
  5. Add the cooked beans to the sauce and stir to combine. Season to taste with additional salt and pepper, if needed.
  6. Serve the rajma masala with rice or flatbreads.
Why It Works
  • Soaking the kidney beans overnight helps to reduce their cooking time and makes them more digestible.
  • Cooking the onion, garlic, ginger, and green chili pepper (if using) in oil until softened helps to release their flavors and aromas.
  • Adding the cumin, coriander, turmeric, and salt to taste helps to create a flavorful and aromatic base for the sauce.
  • Simmering the tomato sauce for about 15 minutes helps to thicken it and develop its flavor.
  • Adding the cooked beans to the sauce and stirring to combine allows the flavors to meld together.