Rajma Masala
A slow-simmered kidney bean curry with tomato, ginger and garam masala—comforting, aromatic and perfect with rice.
This version keeps things simple: no blender, no long list of whole spices, just pantry staples and a good simmer. The beans break down slightly and thicken the sauce on their own, so there is no need for cream or thickeners.
Serve it over basmati rice with a spoonful of yogurt or a squeeze of lemon, and you have a meal that tastes even better the next day.
Ingredients
- 2 tablespoons sunflower or vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, grated or finely chopped
- 1 tablespoon grated fresh ginger
- 1 green chilli, finely chopped (optional, adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chilli powder
- 400 g tin chopped tomatoes
- 2 x 400 g tins kidney beans, drained and rinsed (about 480 g drained)
- 250 ml water, plus extra as needed
- 1 teaspoon garam masala
- 1 teaspoon fine salt, or to taste
- 1 teaspoon lemon juice, or to taste
- Fresh coriander leaves, to serve
- Cooked basmati rice, to serve
Instructions
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 8–10 minutes, stirring often, until soft and golden at the edges.
- Stir in the garlic, ginger and green chilli (if using) and cook for 1 minute until fragrant.
- Add the ground cumin, coriander, turmeric and red chilli powder. Stir constantly for 30 seconds so the spices bloom in the oil without burning.
- Pour in the chopped tomatoes and stir, scraping up any stuck bits. Simmer for 8–10 minutes, mashing the tomatoes with the back of your spoon, until the mixture thickens and looks glossy.
- Add the kidney beans, water and salt. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 20–25 minutes, stirring occasionally. The beans should be very tender and the sauce should coat them thickly. If it looks dry, add a splash more water.
- Mash a few spoonfuls of beans against the side of the pan to thicken the sauce, then stir in the garam masala and lemon juice. Taste and adjust salt and lemon.
- Take off the heat and let it sit for 5 minutes. Scatter with fresh coriander and serve with basmati rice.
Cook’s tips
- Mashing a few beans against the pan gives the sauce a creamy body without any cream.
- If you have time, let the curry sit off the heat for 10 minutes before serving—the flavours deepen.
- For a richer version, stir in 2 tablespoons of yogurt or coconut milk at the end, off the heat.
Substitutions
- Use 1 teaspoon of ground ginger if you don't have fresh.
- No green chilli? Use a pinch of cayenne or skip it.
- Canned kidney beans work best here; if using dried, cook 200 g dried beans until tender first.
Storage & reheating
Keeps in the fridge for up to 4 days; reheat gently with a splash of water. Freezes well for up to 3 months.
FAQ
Can I use dried kidney beans instead of canned?
Yes. Soak 200 g dried kidney beans overnight, drain, then boil in plenty of fresh water until completely tender—this can take 60–90 minutes. Never cook them in the soaking water. Then use them in place of the canned beans.
How do I make rajma masala thicker?
Simmer it uncovered a little longer, and mash some of the beans against the side of the pan. The starch from the beans will thicken the sauce naturally.
Is rajma masala vegan?
This recipe is vegan as written—it uses oil and no dairy. Check your garam masala and chilli powder if you need to be certain about additives.
What do you serve with rajma masala?
Steamed basmati rice is traditional. It also works with roti, naan, or a simple cucumber salad on the side.
