Slow-Simmered Rajma Masala with Soft Kidney Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty North Indian kidney bean curry simmered in a spiced tomato-onion gravy, perfect with steamed rice or flatbread. This indian (vegetarian, gluten free) ready in about 570 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 large, finely chopped onion
• 1 tbsp ginger garlic paste
• 1 cup tomato puree
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• to taste salt
• 2 tbsp, chopped fresh coriander leaves
• 2 cups water for gravy

Instructions

1. Step 1: Rinse 1 cup kidney beans thoroughly and soak them in water overnight or for at least 8 hours.
2. Step 2: Drain the soaked kidney beans and transfer them to a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to medium and simmer for 45 minutes to 1 hour until the kidney beans are soft but not mushy.
3. Step 3: While the beans cook, heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp cumin seeds and sauté until they turn aromatic and slightly brown, about 30 seconds.
4. Step 4: Add 1 large finely chopped onion to the pan and sauté for 6-7 minutes until golden and translucent.
5. Step 5: Stir in 1 tbsp ginger garlic paste and cook for 2 minutes until the raw smell disappears and the mixture is fragrant.
6. Step 6: Add 1 cup tomato puree, 1 tsp red chili powder, 1/2 tsp turmeric powder, and salt to taste. Cook this masala for 8-10 minutes, stirring occasionally, until the oil starts to separate from the tomato-onion mixture.
7. Step 7: Pour 2 cups water into the masala, bring to a boil, then reduce to low heat.
8. Step 8: Add the cooked kidney beans along with their cooking liquid to the masala. Stir gently and simmer for 15 minutes, allowing the flavors to meld and the curry to thicken.
9. Step 9: Sprinkle 1 tsp garam masala and 2 tbsp chopped fresh coriander leaves over the curry, stir well, and cook for another 2 minutes.
10. Step 10: Remove from heat and serve hot with steamed basmati rice or flatbreads.