Rajma Masala (Kidney Bean Curry)

Rashmi's Recipes  » beans, vegan, vegetarian »  Rajma Masala (Kidney Bean Curry)

Rajma is one of the staples of Indian restaurant menus and potluck parties. Easy to make, the dish packs a lot of protein and makes a great meal served with Basmati rice and Raita.

1 1/2 cups dried kidney beans or 2 (15 ounces) cans of cooked beans (see notes)
2-3 Tbsps. cooking oil
1 cup chopped onions
3-4 cloves garlic, minced
3/4 inch cube of ginger, minced
1 1/2 Tbsps. Rashmi’s Blend
1 medium tomato, chopped or pureed
1/2 tsp. salt
1 cup water
1 tsp. Garam Masala
1/2 cup chopped cilantro (optional)
lemon wedges (optional)


To learn how to cook the dried beans click here. or go to ‘All about Daals and Beans’.
You can buy Rashmi’s Blend and Garam Masala on my Shop page.


  • Drain beans and set aside. You can save the liquid to add to the gravy later.
  • Heat oil in a saucepan. Saute onions until golden brown.
  • Add garlic and ginger, stir.
  • Add Rashmi’s Blend and saute a few seconds until spices turn fragrant and start to brown. Add tomato.
  • When the sauce starts to simmer, add cooked beans, salt, water, and Garam Masala.
  • Bring to a boil and simmer for 4-5 minutes. Taste and adjust seasonings, adding some lemon juice if needed.
  • Add coriander leaves just before serving and garnish with lemon wedges and sliced onions.
  • Serve with rice and/or any flatbread such as Naan or Puri and Cucumber Raita.


Copyright © Rashmi Rustagi 2017. All Rights Reserved.

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