Slow-Simmered Rajma Masala with Red Kidney Beans

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A hearty North Indian curry where red kidney beans are slow-cooked in a spiced tomato-onion gravy, perfect for a comforting vegetarian meal. This Indian recipe (vegetarian), ready in about 70 minutes, pairs 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 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 (soaked overnight) red kidney beans (rajma)
• 4 cups water
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large (finely chopped, about 150g) onion
• 1 tbsp ginger-garlic paste
• 2 medium (pureed, about 200g) tomatoes
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 1/2 tsp salt
• 2 tbsp (chopped) fresh cilantro leaves
• 1 (slit, optional) green chili

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Instructions

1. Step 1: Drain 1 cup soaked red kidney beans and add them to a pressure cooker with 4 cups of water. Cook on medium heat for 20-25 minutes or until soft but not mushy.
2. Step 2: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and let them splutter for 30 seconds.
3. Step 3: Add 1 large finely chopped onion (about 150g) and sauté for 6-7 minutes until golden brown and fragrant.
4. Step 4: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Step 5: Pour in 2 medium pureed tomatoes (about 200g) and cook on medium heat for 8-10 minutes until the oil separates from the masala.
6. Step 6: Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 1/2 tsp salt; mix well and cook for 2 minutes.
7. Step 7: Add the cooked kidney beans along with their water to the pan. Bring to a simmer and cook uncovered for 15-20 minutes, stirring occasionally until the curry thickens.
8. Step 8: Stir in 1 tsp garam masala and 2 tbsp chopped fresh cilantro leaves, and add 1 slit green chili if using. Cook for another 2 minutes before turning off the heat.