Punjabi Rajma Masala with Slow-Simmered Kidney Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Hearty red kidney beans cooked in a spiced onion-tomato gravy, simmered slowly to develop a thick, comforting curry perfect for pairing with steamed rice. This indian-inspired vegetarian ready in about 155 minutes pairs medium, finely chopped onion, medium, pureed tomatoes, ginger-garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight red kidney beans (rajma)
• 2 medium, finely chopped onion
• 3 medium, pureed tomatoes
• 2 tbsp ginger-garlic paste
• 1, slit green chili
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 1/2 tsp salt
• 3 tbsp vegetable oil
• 2 tbsp, chopped fresh cilantro
• 4 cups water

Instructions

1. Step 1: Drain 1 cup soaked red kidney beans and rinse well. Place them in a large pot with 4 cups water and bring to a boil over high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until beans are tender but not mushy. Alternatively, cook in a pressure cooker for 20 minutes.
3. Step 3: While beans cook, heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
4. Step 4: Add 2 finely chopped medium onions and sauté for 8 minutes until golden brown.
5. Step 5: Stir in 2 tbsp ginger-garlic paste and 1 slit green chili, cooking for 2 minutes until fragrant.
6. Step 6: Add 3 pureed medium tomatoes, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, and 1 1/2 tsp salt. Cook the masala for 10 minutes, stirring frequently, until oil begins to separate.
7. Step 7: Add the cooked kidney beans along with their cooking liquid into the masala. Mix well and simmer uncovered for 20 minutes, stirring occasionally, until the curry thickens.
8. Step 8: Sprinkle 1 tsp garam masala and stir in 2 tbsp chopped fresh cilantro. Cook for 2 more minutes and remove from heat.
9. Step 9: Serve hot with steamed basmati rice or roti.