Spiced Red Kidney Bean Curry — Rajma Masala
A North Indian comfort curry of slow-simmered red kidney beans in a tomato-onion gravy, finished with garam masala and fresh ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 1.5 medium onions (165g), 2 medium tomatoes (240g), and 2 green chillies. Measure ginger-garlic paste (2 tbsp), ground coriander (2 tsp), ground cumin (1 tsp), kashmiri chilli powder (2 tsp), turmeric (0.5 tsp), garam masala (1.5 tsp), and kasuri methi (1 tsp crushed). Have 400g cooked drained kidney beans ready.
Bloom
Heat 3 tbsp oil in a heavy saucepan over medium heat. Add 1 tsp cumin seeds and 2 bay leaves, sizzle 15 seconds until fragrant and aromatic.
Saute
Add chopped onion and cook 7 minutes over medium heat, stirring often, until deep golden brown. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add chopped tomato, ground coriander, ground cumin, chilli powder, and turmeric. Cook 5 minutes on medium-low, mashing tomato, until oil beads at edges and masala darkens noticeably.
Simmer
Add kidney beans, salt, and 400ml (1 2/3 cup) hot water. Bring to a simmer, cover, and simmer 12 minutes on low heat, stirring once, until gravy thickens and beans absorb flavour. Uncover, mash 3 tbsp beans against pan to thicken further.
Finish
Stir in garam masala and crushed kasuri methi. Simmer 2 minutes on low until gravy is glossy and aromatic.
Plate
Transfer to a serving bowl. Garnish with 2 tbsp fresh coriander and 2 tsp julienned ginger. Serve with basmati rice, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.