Spiced Rajma Masala with Red Kidney Beans

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender red kidney beans cooked in a thick, spiced tomato gravy infused with garam masala and fresh aromatics, perfect for a filling North Indian meal. This Indian recipe (vegetarian, gluten free), ready in about 75 minutes, pairs water, onion, finely chopped, tomato puree 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 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 red kidney beans (rajma), soaked overnight
• 3 cups water
• 1 large onion, finely chopped
• 1 cup tomato puree
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 green chili, slit
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 3 tbsp oil
• to taste salt
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Drain 1 cup soaked red kidney beans and add to a pressure cooker with 3 cups water and 1/2 tsp turmeric powder. Cook on medium heat for 20-25 minutes until beans are soft but intact.
2. Step 2: Heat 3 tbsp oil in a deep pan over medium heat. Add 1 tsp cumin seeds and let them crackle for 30 seconds.
3. Step 3: Add 1 large finely chopped onion and sauté for 8-10 minutes until golden brown.
4. Step 4: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 slit green chili. Cook for 2-3 minutes until fragrant.
5. Step 5: Add 1 cup tomato puree, 1 tsp red chili powder, 1 tbsp coriander powder, and salt to taste. Simmer the masala for 10 minutes, stirring occasionally until oil separates.
6. Step 6: Pour the cooked kidney beans along with their cooking liquid into the masala. Stir well and simmer uncovered on low heat for 15-20 minutes until gravy thickens.
7. Step 7: Sprinkle 1 tsp garam masala powder and cook for another 2 minutes.
8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed basmati rice or roti.