Rajma Masala (Kidney Bean Curry)
Cold evenings in Seattle always make me crave curry, and more specifically, a pot of rajma masala. I simmer kidney beans, tomatoes, ginger, and warm spices together until I have a thick and creamy plant-based curry. It is hearty, gluten-free, and ready for my family in just under an hour, making it great for easy weeknight dinners.
Servings: 4 servings
Calories: 258kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small red onion diced
- 2 green bell peppers diced
- 6 cloves garlic minced
- 4 tomatoes diced
- 1 tbsp minced fresh ginger
- 1 tsp cumin seeds
- 1 tsp Garam Masala
- ½ tsp lemon pepper
- ⅛ tsp dried red pepper flakes or to taste
- 3 cups drained kidney beans (2, 15oz cans)
- 1 tsp salt or more to taste
- 1 tbsp lemon juice or to taste
- 3 tbsp minced fresh cilantro
- freshly ground black pepper to taste
Instructions
- In a large saucepan set over medium heat, add the oil, onions and pepper, and cook, stirring occasionally, for 5 minutes.
- Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes
- Simmer the mixture, stirring occasionally, for 10 minutes.
- Add the beans and 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 for another 5 minutes, uncovered. Stir in the lemon juice and cilantro, and let it heat through for 1-2 more minutes.
- Serve warm with a sprouted wheat tortilla or naan on the side. Or serve with brown rice or quinoa.
Notes
- My #1 Secret Tip for this Rajma Masala recipe is to let the tomatoes cook down fully before adding the kidney beans. If the tomatoes still taste sharp or watery, the curry will not develop that thick and rich texture that makes rajma taste authentic.
- Toast spices: Letting the cumin seeds cook in the oil for a minute helps bring out their nutty flavor.
- Use ripe tomatoes: Sweeter ripe tomatoes balance the spices much better than underripe ones.
- Simmer uncovered: I cook the rajma uncovered to help excess liquid evaporate so the sauce thickens naturally.
- Rest briefly: I let the curry rest for 5 minutes before serving, which helps the sauce and flavors settle.
- Reserve some masala: I keep 1 teaspoon of garam masala aside, and stir it through the curry once it is off the heat and ready to be served. This reinvigorates the flavors.
- Add dried fenugreek: A pinch of kasuri methi gives the masala a truly authentic flavor.
Nutrition
Calories: 258kcal | Carbohydrates: 43g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 597mg | Potassium: 1015mg | Fiber: 13g | Sugar: 6g