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rajma masala topped with cilantro, tadka and yogurt in a deep saucepan on a table.
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4.89 from 44 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
Soaking Time3 days 8 hours
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 tsp baking soda (optional, see Note 2)
  • 1 tsp neutral-flavored oil
  • 1 (2 to 3”) cinnamon stick
  • 2 Indian bay leaves (AKA tejpatta; or regular bay leaves)

For the Masala

  • 3 TBSP (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 tsp 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, peeled
  • 1" piece (8g) fresh ginger, peeled
  • 14 ounces (400g) ripe tomatoes (see Note 4)
  • 2 TBSP (30g) tomato paste
  • 1 ½ TBSP (9g) ground coriander
  • 2 tsp Kashmiri chili powder (see Note 5)
  • 1 tsp ground cumin
  • 1 tsp 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 TBSP (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 TBSP dried fenugreek leaves, crushed between your fingers (see Note 6)
  • 1 tsp garam masala
  • ½ tsp Kashmiri chili powder

Instructions

THE NIGHT BEFORE

  • Soak the beans: In a large bowl, cover the beans with a few inches of water and stir in 1½ TBSP kosher salt (see Note 1). Soak at room temp for 8–12 hrs.

COOK THE BEANS

  • Boil: Drain and rinse the soaked beans. Add them to a large saucepan with 9 cups (2.1 L) water, the baking soda if using, and 1 tsp oil. Bring to a boil, skimming off thick foam. Partially cover and boil for 10 minutes (important to destroy natural toxin in kidney beans).
  • Simmer: Reduce to a very gentle simmer (just a few tiny bubbles). Stir in 2 tsp kosher salt, 1 cinnamon stick, and 2 bay leaves. Cook uncovered until beans mash easily between your fingers but aren't mushy. This takes ~ 40-45 minutes with baking soda, or ~70 minutes without. If the water level is low, top it off with fresh water.
    While the beans simmer: Do all the masala prep in step 5.
  • Strain: Set a colander over a large bowl and drain the beans, saving the liquid. Discard the spices. Measure out 4½ cups (1.1 L) liquid—top off with fresh water if short.
    Return the cooked beans to their large saucepan. Keep the liquid separate.

MAKE THE MASALA

  • Prep the masala ingredients (do this while the beans cook):
    Onion: finely dice
    Serrano pepper(s): If using, de-stem and slit open slightly.
    Aromatic paste: In a mini food processor/blender, blend the garlic and ginger into a coarse paste; transfer to a a small bowl and stir in the tomato paste.
    Fresh tomatoes: Blend until smooth. Keep this fresh tomato purée separate.
    Ground spices: In a small bowl, combine the ground coriander, chili powder, cumin, turmeric, and asafetida if using.
  • Bloom the whole spices: 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, serrano(s), and a big pinch of salt. Cook for 12 to 15 minutes until deeply browned, adding a splash of water if they brown unevenly.
    Add the aromatic base (ginger, garlic, tomato paste) and stir almost constantly for 90 seconds.
  • Add the aromatic paste (ginger, garlic, tomato paste). Stir almost constantly for 90 seconds.
  • Cook down the tomatoes. Add the fresh tomato purée, deglazing the pan with the liquid. Season with 1 tsp kosher salt and pepper to taste. Rapidly simmer ~10 minutes, stirring occasionally, until you have a concentrated, dark red paste.
  • Add the ground spices: Stir in the Ground Spices plus a big splash of water. Stir 1 minute until thick, then remove from heat.

COMBINE BEANS AND MASALA

  • Coat the beans. Transfer the masala to the large saucepan with the cooked beans. Toss over medium heat to coat for 1 minute.
  • Simmer. Add the reserved 4½ cups (1.1 L) reserved cooking liquid. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
    While it simmers, prep the Tadka ingredients. Slice the garlic and ginger into matchsticks. Crush the fenugreek leaves between your fingers and combine with the garam masala and chili powder in a small bowl.
  • Thicken. Uncover the pot and simmer rapidly for 10 minutes until thickened and velvety. If you skipped the baking soda, mash ~10% of the beans against the side of the pot to help it thicken.
  • Finish. Remove from the heat. Fish out the bay leaves, cinnamon, serrano, and cardamom. Stir in cilantro and a few squeezes of lemon.

TADKA & SERVE

  • Make the Tadka: Add 2 TBSP oil or butter to a cold small saucepan, then turn to medium heat. Once shimmering or melted, add the matchstick 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.
    Immediately pour the tadka over the rajma.
  • Serve: Taste and adjust rajma with 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: Cover the beans with a few inches of water and stir in 1½ TBSP kosher salt. Soak 8 hours, then drain and rinse. Add 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; if not, pressure cook for a few more min. Strain liquid from beans and keep liquid separate. 

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