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rajma masala topped with cilantro, tadka and yogurt in a deep saucepan on a table.
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4.88 from 40 votes

Rajma Masala (Kidney Bean Curry)

Kidney beans get a major glow up in this restaurant-style North Indian rajma masala. The beans are cooked with whole spices, then combined with a robust onion-tomato masala and simmered with the bean cooking liquid into a hearty, velvety gravy layered with spices and richness.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 (makes 8 cups total)
Author: Nisha Vora

Ingredients

For the kidney beans

  • 1 lb (450g) dried red kidney beans
  • Kosher salt and freshly cracked black pepper (see Note 1)
  • ½ teaspoon baking soda (optional, see Note 2)
  • 1 teaspoon neutral-flavored oil
  • 1 (2 to 3”) cinnamon stick
  • 2 Indian bay leaves (AKA tejpatta; or regular bay leaves)

Whole spices and aromatics

  • 3 tablespoons (42g) neutral-flavored oil
  • 1 (2 to 3”) cinnamon stick
  • 2 Indian bay leaves (AKA tejpatta; or regular bay leaves)
  • 2 black cardamom pods, lightly pressed down on with your finger (optional, see Note 3)
  • 2 teaspoons cumin seeds
  • 1 large yellow onion, finely diced (2 cups / 300g diced)
  • 1 to 2 serrano peppers, de-stemmed and slit open slightly (2 for spicy; omit for mild heat)
  • 6 cloves garlic smashed down to remove peels
  • 1" piece (8g) fresh ginger, peeled
  • 14 ounces (400g) ripe tomatoes (see Note 4)
  • 2 tablespoons (30g) tomato paste

Ground spices

  • 1 ½ tablespoons (9g) ground coriander
  • 2 teaspoons Kashmiri chili powder (see Note 5)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • A few pinches asafetida (optional, for extra oomph)

Finishing

  • 1 cup (16g) fresh cilantro leaves and tender stems, chopped
  • A few squeezes of lemon juice

Tadka

  • 2 tablespoons (28g) neutral-flavored oil (or vegan butter)
  • 2 cloves garlic, sliced into thin matchsticks
  • 1" piece (8g) fresh ginger, peeled and sliced into very thin matchsticks
  • 1 tablespoon dried fenugreek leaves, crushed between your fingers (see Note 6)
  • 1 teaspoon garam masala
  • ½ teaspoon Kashmiri chili powder

Instructions

  • Soak: Cover beans with cold water, stir in 1½ TBSP kosher salt (see Note 1), and soak 8–12 hours. Drain and rinse.
  • Boil the beans: Add soaked beans to a large saucepan with 9 cups (2.1 L) water, the baking soda if using, and the oil. Bring to a boil (covering the pot speeds this up), skimming off thick foam. Partially cover and boil for 10 minutes.
  • Simmer the beans: Stir in 2 tsp kosher salt, 1 cinnamon stick, and 2 bay leaves. Reduce to a very gentle simmer (just a few tiny bubbles). Cook uncovered until beans mash easily between your fingers (don't overcook until mush though): for a 10 hour soak, this is ~40 to 45 minutes with baking soda, ~70 without.
  • Strain: Drain beans over a bowl, reserving the liquid; discard the spices. You want 4½ cups (1.1 L) liquid—top off with water if short. Keep beans and liquid separate.
  • Start the masala: Heat a large sauté pan over medium until hot, then add 3 TBSP oil. Once shimmering, add 1 cinnamon stick, 2 bay leaves, and 2 black cardamoms (if using); stir 30–45 seconds until aromatic. Add 2 tsp cumin seeds and sizzle for 10 seconds.
  • Brown the onions: Add onion and serranos with a big pinch of salt. Cook for 12 to 15 minutes until deeply browned, adding a splash of water if they brown unevenly.
    Meanwhile: In a mini food processor blender cup, blend garlic and ginger into a coarse paste; transfer to a bowl with the tomato paste; Then add the whole tomatoes to the machine and blend into a puree.
  • Build the base: Add the garlic-ginger-tomato paste mixture to the pan, stirring almost constantly for 90 seconds. Add the blended tomato purée, deglazing the pan with the liquid from the tomatoes; season with 1 tsp kosher salt and pepper to taste. Rapidly simmer ~10 minutes, stirring occasionally, until you have a concentrated, dark red paste.
    Meanwhile: Combine all the ground spices in a bowl.
  • Bloom the ground spices: To the pan, add the Ground Spices plus a big splash of water. Add the combined ground spices plus a big splash of water. Stir 1 minute until thick, then remove from heat.
  • Combine: In the large saucepan, combine the masala and drained beans over medium heat, tossing to coat for 1 minute. Add the reserved 4½ cups (1.1 L) liquid.
  • Simmer: Bring to a boil, then cover and simmer on low for 20 minutes, stirring occasionally. Uncover and rapidly simmer for 10 minutes until the gravy has thickened.
    NOTE: If you didn’t use baking soda, mash ~10% of the beans against the pan to thicken.)
    Meanwhile: Prep the Tadka ingredients.
  • Finish: Off the heat, fish out the bay leaves, cinnamon, serrano, and cardamom. Stir in cilantro and a few squeezes of lemon. Set aside while you make the Tadka.
  • Make the Tadka: Add the oil or butter to a cold small saucepan, then turn to medium heat. Once shimmering or melted, add garlic and ginger; stir 1 to 2 minutes until the ginger frizzles at the edges. Add fenugreek, garam masala, and chili powder; stir for 20 to 30 seconds, then pour over the rajma.
  • Serve: Taste and adjust salt and lemon. Serve with rice or flatbread, and yogurt if desired. It thickens as it rests, so loosen with water as needed.

Video

The Indian Bean Dish Better Than Chana Masala
The Indian Bean Dish Better Than Chana Masala

Notes

  1. Salt: Amounts are for Diamond Crystal kosher salt. Use roughly half if using table salt, sea salt, or Morton's kosher salt.
  2. Baking soda: Softens the beans faster and thickens the rajma to a stew/chili texture. For a soupier result, skip it but use 10–11 cups (~2.5 L) water to offset the longer cook and extra evaporation.
  3. Black cardamom: Adds a smoky, savory depth typical of Punjabi rajma, but optional. Lightly crack the pods with your fingers — don't fully crush or pound the pods, as the aroma can be overpowering.
  4. Tomatoes: No good fresh ones? Use 14 oz (400g) canned whole peeled tomatoes, crushed or puréed.
  5. Kashmiri chili powder: A mild Indian red chili powder. Substitute 1½ tsp sweet or hot paprika plus ¼ to ½ tsp cayenne pepper.
  6. Fenugreek leaves (kasuri methi): Bring a bold, savory note to North Indian dishes. Find them at South Asian grocers or online.
  7. Instant Pot beans: Soak per step 1. Add drained beans, 1 tsp oil, 2 tsp salt, cinnamon, and bay leaves (no baking soda) with 5 cups (1.2 L) water to the Instant Pot. Cook at high pressure for 8 minutes, followed by a natural release for 10 minutes, then manually release remaining steam. Beans should mash easily; strain per step 4.

Nutrition

Serving: 1.33cup | Calories: 329.8kcal | Carbohydrates: 56.1g | Protein: 18.3g | Fat: 14.2g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9.1g | Sodium: 355.8mg | Potassium: 1061mg | Fiber: 26.8g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 16.7mg | Calcium: 45.4mg | Iron: 5.7mg