Spiced Rajma Masala with Red Kidney Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 15 min Cook: 60 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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.

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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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