Rajma Masala (Kidney Bean Curry)

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

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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

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: (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)
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 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 tomato purée, deglazing the pan, then season with 1 tsp kosher salt and black pepper to taste. Rapid-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.

Notes

Salt: Amounts are for Diamond Crystal kosher salt. Use roughly half if using table salt, sea salt, or Morton's kosher salt.
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.
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.
Tomatoes: No good fresh ones? Use 14 oz (400g) canned whole peeled tomatoes, crushed or puréed.
Kashmiri chili powder: A mild Indian red chili powder. Substitute 1½ tsp sweet or hot paprika plus ¼ to ½ tsp cayenne pepper.
Fenugreek leaves (kasuri methi): Bring a bold, savory note to North Indian dishes. Find them at South Asian grocers or online.
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.

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