Slow-Simmered Rajma Masala with Aromatic Spices

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty North Indian kidney bean curry simmered with a blend of warm spices and fresh tomato-onion gravy, perfect for comforting meals. This Indian recipe (vegetarian), ready in about 70 minutes, pairs 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 280 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 kidney beans (rajma)
• 4 cups water
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium (150 g) onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium (200 g) tomatoes, pureed
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• to taste (about 1 tsp) salt
• 2 tbsp fresh cilantro leaves, chopped

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup kidney beans thoroughly and soak them overnight in enough water. Drain and transfer to a pressure cooker with 4 cups fresh water; cook under pressure for 20 minutes until tender but not mushy, then set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large pan over medium heat. Add 1 tsp cumin seeds and allow them to sizzle for 30 seconds until fragrant.
3. Step 3: Add 1 finely chopped medium onion and sauté for 6-8 minutes until golden brown and translucent.
4. Step 4: Stir in 1 tbsp ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
5. Step 5: Pour in 2 pureed medium tomatoes and cook on medium heat for 8-10 minutes until the oil separates from the masala and the mixture thickens.
6. Step 6: Add 1 tsp red chili powder, 1/2 tsp turmeric powder, and salt to taste (about 1 tsp); mix well and cook for 2 minutes.
7. Step 7: Add the cooked kidney beans along with their cooking liquid, stir to combine, and simmer uncovered on low heat for 20 minutes until the sauce thickens and coats the beans.
8. Step 8: Sprinkle 1 tsp garam masala and 2 tbsp chopped fresh cilantro leaves, stir gently, and cook for another 2 minutes before serving hot.