Cook beans really softly
Acidic tomatoes are first added to fully cooked beans. In sour sauce, solid beans only soften very slowly.
Indian Recipe
Rajma Masala
Dried kidney beans are soaked and cooked completely soft before moving on to a concentrated onion-tomato masala. Crushed beans bind the sauce without flour.
Total time
10 hr
Calories
440 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Creamy kidney bean curry from North India
Rajma Masala does not live on many ingredients, but on soft beans and a carefully cooked masala base. Kidney beans should be easily crushed between two fingers before they come to the tomatoes. Basmati rice turns them into Rajma Chawal, a filling everyday dish that is very easy to prepare the day before.
Vegetarian Dinners
Lunch
Dinner
Rice
Recipe
Rajma Masala
Rajma Masala is a North Indian bean curry made from red kidney beans, tomatoes, onions, ginger, garlic and warm spices.
Ingredients
4 servings
Method
-
1
Soak beans
Selection kidney beans, rinse and soak in plenty of cold water for 8 to 12 hours. Drain the soaking water completely and rinse the beans again.
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2
Cook kidney beans safely
Cover the beans with fresh water, cook for 10 minutes until bubbling and then cook gently for 60 to 80 minutes. They must be completely soft; do not use hard beans.
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3
Roast onion base
Heat the ghee in a large saucepan. Let the cumin bloom for 30 seconds, add the onions and fry over a medium heat for 10 to 12 minutes until golden brown.
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4
Boil the masala
Add the ginger and garlic for 1 minute. Stir in the tomatoes, coriander, chilli, turmeric and 1 teaspoon salt. Cook for 12 to 15 minutes until the mixture thickens and fat is visible on the edges.
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5
Let the beans soak in the sauce
Add boiled beans with 350 ml boiling water to the masala. Mash about a ladle of beans at the edge of the pot and simmer gently for 20 minutes.
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6
Season to taste and leave to rest
Stir in the garam masala and kasuri methi. Balance with the lemon juice and remaining salt, add a little cooking water if necessary and let the curry rest for 10 minutes before serving.
Kitchen know-how
Tips for Rajma Masala
Picking up cooking water
The starchy bean water binds the sauce better than plain water. Gradually add so that Rajma becomes creamy and not soupy.
Variations
How to adapt this recipe
Drain and rinse three cans of kidney beans. Add 300 ml of water to the finished masala and simmer for 25 minutes; the long soaking and cooking time is not necessary.
Serve Rajma with loose basmati rice, red onions and a spoonful of natural yoghurt. Approximately 280 g of uncooked rice is sufficient for four servings.
Nutrition per serving
440kcal
64.0 gCarbohydrates
20.0 gProtein
11.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rajma Masala
Fresh cooking water improves the taste and removes some of the substances that have been absorbed into the soaking water. The beans are then cooked through completely.
A bean must be crushed between thumb and index finger without a solid core. If it remains grainy or hard, it needs further cooking time.
Mash a small portion of beans in the sauce and let the curry continue to simmer without the lid. The released starch ensures the typical creamy consistency.
Yes. Spices and beans combine particularly well overnight. Store in a cool place, heat slowly the next day and add a little water if necessary.
Small dark red Rajma beans are often used in India. Common red kidney beans also work, but take different lengths to cook depending on age.
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