Slow-Cooked Rajma Masala with Garden Fresh Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty North Indian kidney bean curry simmered slowly in a fragrant tomato and onion gravy, perfect with steamed rice or flatbread. This indian (vegetarian) ready in about 100 minutes pairs dry kidney beans (rajma), water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 dry kidney beans (rajma)
• 4 cups water
• 1 large, finely chopped onion
• 3 medium, pureed tomatoes
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1, finely chopped green chili
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 2 tsp coriander powder
• to taste salt
• 3 tbsp vegetable oil
• 1/4 cup, chopped fresh coriander leaves
• 2 cups (for gravy adjustment) water

Instructions

1. Step 1: Rinse 1 cup dry kidney beans thoroughly and soak in water overnight for at least 8 hours.
2. Step 2: Drain and rinse soaked beans, then add to a pressure cooker with 4 cups water. Cook under pressure for 20 minutes or until beans are soft but intact.
3. Step 3: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and let them sizzle until fragrant, about 30 seconds.
4. Step 4: Add 1 large finely chopped onion and sauté for 6-7 minutes until golden brown.
5. Step 5: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 finely chopped green chili; cook for 2 minutes until raw smell disappears.
6. Step 6: Pour in 3 medium pureed tomatoes and cook the masala on medium heat for 10 minutes until oil separates from the mixture.
7. Step 7: Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and salt to taste; mix well and cook for 2 minutes.
8. Step 8: Add the cooked kidney beans with their cooking liquid to the masala. Pour another 2 cups water to adjust gravy consistency.
9. Step 9: Simmer uncovered on low heat for 30 minutes, stirring occasionally until the curry thickens and flavors meld.
10. Step 10: Sprinkle 1 tsp garam masala and 1/4 cup chopped fresh coriander leaves, stir gently, and cook for another 5 minutes before serving.