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; 1/2 tsp turmeric; 1 tsp chilli powder; 2 tsp coriander powder; 1 tsp garam masala; 2 medium tomatoes, chopped; 1 tin kidney beans, drained and rinsed; 1 cup water; 1 tsp salt; 100 ml oat cream; 1 tsp kasuri methi (optional); 2 tbsp fresh coriander, chopped

A North Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

30 minPrep: 10 minCook: 20 minServes 4North IndianVegan

rajmarajma masalakidney bean curry

Ingredients Method Notes

From the kitchen

What to expect

A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.

Serving idea

Best served simply

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

Cook the recipe

Method

1
Soak 1 tin kidney beans, drained and rinsed overnight, then rinse well.
2
Pressure cook beans with water until very soft and tender.
3
Crush 1 inch ginger, grated, 4 garlic cloves, minced, 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 1 inch ginger, grated-4 garlic cloves, minced-chilli paste and sauté briefly.
7
Add 2 medium tomatoes, chopped and cook until soft and jammy.
8
Stir in turmeric, chilli powder, 2 tbsp fresh coriander, chopped powder, 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 with kasuri methi and oat cream if using.
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
•1/2 tsp turmeric
•1 tsp chilli powder
•2 tsp coriander powder
•1 tsp garam masala
•2 medium tomatoes, chopped
•1 tin kidney beans, drained 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.

Learn the technique

Beginner-Friendly Vegan Indian Recipes

Simple vegan Indian dishes perfect for beginners starting their cooking journey.

Essential Vegan Indian Pantry Staples

The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.

How to Build a Curry Base

Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.