Vegan Masala Recipe

Rajma Masala (Punjabi Kidney Bean Curry)

Name: Rajma Masala (Punjabi Kidney Bean Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 4 garlic cloves, minced; a pinch of asafoetida (optional); 1 large onion, finely chopped; 1 inch ginger, grated; 2 green chillies, finely chopped; a pinch of asafoetida; 1/2 tsp turmeric; 1 tsp chilli powder; 2 tsp coriander powder; 1 tsp garam masala; 2 medium tomatoes, chopped; 1 Cup dried kidney beans, soaked overnight and rinsed; 1 cup water; 1 tsp salt; 100 ml oat cream; 1 tsp kasuri methi (optional); 2 tbsp fresh coriander, chopped

Punjabi rajma masala simmers kidney beans in a thick onion-and-tomato gravy until everything tastes rich and settled. This is unhurried comfort food, best spooned over steaming basmati rice.

Recipe by Craig Logue How our recipes are created

30 minPrep: 10 minCook: 20 minServes 4North IndianVegan

rajmarajma masalakidney bean curry

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From the kitchen

What to expect

Rajma should be creamy enough that a few beans collapse into the gravy. Give it a patient final simmer after adding the beans; this is where separate ingredients become one deeply comforting curry.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Useful equipment

Tools that make this recipe easier

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Heavy-bottomed cooking pot

Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.

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Pressure cooker or Instant Pot

Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.

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Recipe-specific guidance

Why this method works

Rajma becomes rich when kidney beans simmer in the masala long enough for their starch to thicken it. Mashing a small portion gives body, while slow cooking after the tomato stage allows the beans and gravy to taste integrated rather than separate.

Cues to watch for

•Dried kidney beans must be fully tender before they enter the masala.
•The tomato base should be thick and brick-red with no raw aroma.
•A finished rajma gravy should coat the back of a spoon.

Useful substitutions

•Tinned kidney beans are convenient; rinse them and reduce the initial simmering time.
•Black cardamom adds smokiness but can be omitted if unavailable.
•Use a little amchur instead of lemon for final acidity.

Storage and reheating

Rajma improves overnight. Refrigerate for up to three days and loosen gradually while reheating; boil until piping hot before serving.

Cook the recipe

Method

1
Soak 1 cup kidney beans in water overnight, drain and rinse well.
2
Pressure cook beans with water until very soft and tender.
3
Crush 1 inch ginger, 4 garlic cloves, and chillies into a paste.
4
Heat 2 tbsp oil in a pan and add cumin seeds.
5
Add 1 large onion, finely chopped and cook until golden and caramelised.
6
Add garlic, ginger and chilli paste and sauté briefly.
7
Add 2 medium tomatoes, chopped and cook until soft and jammy.
8
Stir in turmeric, chilli powder, coriander powder, asafoetida and garam masala.
9
Cook until the masala thickens and oil separates.
10
Add cooked beans and water, then simmer for 10–15 minutes.
11
Mash a few beans to thicken the gravy.
12
Finish by adding kasuri methi and oat cream if using and allow a couple of minutes to encorporate.
13
Garnish with 2 tbsp fresh coriander, chopped and serve hot.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp cumin seeds
•4 garlic cloves, minced
•a pinch of asafoetida (optional)
•1 large onion, finely chopped
•1 inch ginger, grated
•2 green chillies, finely chopped
•a pinch of asafoetida
•1/2 tsp turmeric
•1 tsp chilli powder
•2 tsp coriander powder
•1 tsp garam masala
•2 medium tomatoes, chopped
•1 Cup dried kidney beans, soaked overnight and rinsed
•1 cup water
•1 tsp salt
•100 ml oat cream
•1 tsp kasuri methi (optional)
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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