Rajma in Spiced Tomato Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Slow-cooked kidney beans simmered in a tangy tomato gravy with whole spices for a hearty vegetarian dish. This indian (vegetarian) ready in about 60 minutes pairs kidney beans, small cinnamon stick, cardamom for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 150g kidney beans
• 1 small cinnamon stick
• 2 cloves
• 2 cardamom
• 2 medium onion
• 3 medium tomato
• 2 green chili
• 3 cloves garlic
• 1-inch piece ginger
• 1/2 tsp cumin seeds
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 2 tbsp fresh coriander
• 3 tbsp vegetable oil
• to taste salt

Instructions

1. Step 1: In a pressure cooker, combine 150g soaked and drained kidney beans, 1 small cinnamon stick, 2 cloves, and 2 cardamom pods. Add enough water to cover by 2 inches and cook under high pressure for 15 minutes.
2. Step 2: While the beans cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1/2 tsp cumin seeds and cook for 30 seconds until they sizzle.
3. Step 3: Add 2 medium chopped onions and sauté for 5 minutes until golden brown, then add 3 minced garlic cloves, 1-inch minced ginger, and 2 finely chopped green chilies, cooking for 2 minutes until aromatic.
4. Step 4: Add 3 medium chopped tomatoes and cook for 8-10 minutes until the tomatoes break down and the oil separates.
5. Step 5: Stir in 1 tsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and salt to taste, cooking for 1 minute until fragrant.
6. Step 6: Once the beans are cooked and pressure has released, add the bean mixture to the tomato gravy and stir well. Cook for 10 minutes on medium heat to let flavors combine.
7. Step 7: Stir in 1/2 tsp garam masala and 2 tbsp chopped fresh coriander, then serve hot with rice or roti.