Spiced Rajma Masala with Red Kidney Beans
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-inspired indian (vegetarian, gluten free) ready in about 75 minutes pairs water, large 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 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 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
Instructions
- 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.
- 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.
- Step 3: Add 1 large finely chopped onion and sauté for 8-10 minutes until golden brown.
- Step 4: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 slit green chili. Cook for 2-3 minutes until fragrant.
- 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.
- 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.
- Step 7: Sprinkle 1 tsp garam masala powder and cook for another 2 minutes.
- Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed basmati rice or roti.
Frequently asked questions
How long does Spiced Rajma Masala with Red Kidney Beans take to make?
Total time is about 75 minutes (15 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 Spiced 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 Spiced 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 Spiced 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 Spiced Rajma Masala with Red Kidney Beans vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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