Rajma Masala (Punjabi Kidney Bean Curry)
Punjabi-style rajma masala made with tender kidney beans simmered in a rich onion-tomato gravy. A comforting classic perfect with rice or roti.
Method
- 1
Soak kidney beans overnight, then rinse well.
- 2
Pressure cook beans with water until very soft and tender.
- 3
Crush ginger, garlic and chillies into a paste.
- 4
Heat oil and vegan butter in a pan and add cumin seeds.
- 5
Add onions and cook until golden and caramelised.
- 6
Add ginger-garlic-chilli paste and sauté briefly.
- 7
Add tomatoes and cook until soft and jammy.
- 8
Stir in turmeric, chilli powder, coriander powder and garam masala.
- 9
Cook until the masala thickens and oil separates.
- 10
Add cooked beans and water, then simmer 10–15 minutes.
- 11
Mash a few beans to thicken the gravy.
- 12
Finish with kasuri methi and plant cream (optional).
- 13
Garnish with coriander and serve hot.
Ingredients
- •1 cup dried kidney beans (rajma), soaked overnight
- •3½–4 cups water (for pressure cooking)
- •3–4 garlic cloves
- •1 inch ginger
- •1–2 green chillies
- •1 tbsp oil + 1 tbsp vegan butter (or 2 tbsp oil)
- •½ tsp cumin seeds
- •1 large onion, finely chopped
- •1 cup tomatoes, finely chopped
- •1 tsp coriander powder
- •¼–½ tsp chilli powder (to taste)
- •¼ tsp turmeric
- •Pinch asafoetida (optional)
- •½ tsp garam masala
- •1½–2 cups water (for gravy)
- •Salt to taste
- •1 tsp kasuri methi (optional)
- •2 tbsp plant cream (optional)
- •Fresh coriander, for garnish
Notes
- •Older beans may need extra pressure cooking time.
- •Rajma tastes even better the next day once the flavours deepen.