Slow-Simmered Rajma Masala with Red Kidney Beans
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 (vegetarian) ready in about 70 minutes pairs water, vegetable oil, cumin seeds 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
Instructions
- 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.
- 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.
- Step 3: Add 1 large finely chopped onion (about 150g) and sauté for 6-7 minutes until golden brown and fragrant.
- Step 4: Stir in 1 tbsp ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Rajma Masala with Red Kidney Beans take to make?
Total time is about 70 minutes (10 min prep + 60 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-Simmered 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 water from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered 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.
