Slow-Cooked Rajma Masala with Red Kidney Beans
A hearty North Indian curry featuring tender red kidney beans simmered in a spiced tomato-onion gravy, perfect for comforting meals. This indian (vegetarian) ready in about 120 minutes pairs dry red kidney beans (rajma), water, vegetable oil 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 red kidney beans (rajma)
- 4 cups water
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large (about 150g) onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium (about 200g) tomatoes, pureed
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- to taste salt
- 2 tbsp fresh cilantro leaves, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dry red kidney beans thoroughly and soak in water overnight or for at least 8 hours.
- Step 2: Drain the soaked beans, place them in a large pot with 4 cups fresh water, and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 1 to 1.5 hours until beans are tender but not mushy.
- Step 3: While beans cook, heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and sauté for 30 seconds until they crackle and become fragrant.
- Step 4: Add 1 large finely chopped onion and cook for 7-8 minutes, stirring occasionally, until golden brown and soft.
- Step 5: Stir in 1 tbsp ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- Step 6: Add 2 medium pureed tomatoes, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp coriander powder. Cook this masala for 8-10 minutes on medium heat until oil separates from the mixture and it thickens.
- Step 7: Add the cooked kidney beans along with their cooking liquid (about 2 cups) to the masala. Stir well and simmer uncovered for 20 minutes to let the flavors meld and the sauce thicken.
- Step 8: Season with salt to taste and sprinkle 1 tsp garam masala. Cook for another 2 minutes.
- Step 9: Garnish with 2 tbsp chopped fresh cilantro leaves before serving hot with steamed rice or chapati.
Frequently asked questions
How long does Slow-Cooked Rajma Masala with Red Kidney Beans take to make?
Total time is about 120 minutes (10 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Rajma Masala with Red Kidney Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry red kidney beans (rajma) from drying out.
Can I substitute ingredients in Slow-Cooked Rajma Masala with Red Kidney Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Rajma Masala with Red Kidney Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Rajma Masala with Red Kidney Beans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
