This Rajma Masala (or Indian Kidney Bean Curry) is thick and creamy: simmered in a rich tomato sauce with onions, garlic, and ginger.
It’s easy to make, healthy, vegan, vegetarian, and gluten-free, but so satisfying that it will please everyone at your dinner table!
In a large saucepan set over medium heat, add the oil, onions, and pepper, and cook, stirring occasionally.
Add the garlic, tomatoes, ginger, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes.
Simmer the mixture, stirring occasionally, for 10 minutes.
Add the red beans, salt, and pepper to taste, and cook, stirring occasionally, for 10-15 minutes more.
To achieve a thicker curry, you can mash some of the kidney beans with a potato masher and simmer on low heat.