Rajma masala is a flavorful, protein-rich kidney bean curry, easy to prepare and customizable for spice preferences. Enjoy with rice or naan.
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Why You’ll Love Rajma Masala
- Rajma is the name for red kidney beans in Hindi. Rajma masala is a protein-rich, kidney bean curry, traditionally made vegetarian if not vegan (depending on whether dairy or ghee is used).
- This recipe is easy, delicious and full of spice. If more heat is desired, feel free to increase the “Chutney” or the red chili powder in the recipe below.
Ingredients/Equipment Notes
To make this delicious Rajma, you will need the following ingredients (full measurements are in the recipe card below):
- cooking oil
- medium ripe tomatoes chopped
- ground cumin
- ground coriander
- turmeric
- red chili powder
- organic red kidney beans
- light coconut milk
- salt
- 1 lemon squeezed
- Chutney
- 2 medium sized gingers
- 1 bunch cilantro
- shredded coconut
- 4 garlic heads
- 5 Serrano chili
You will also need the following equipment:
How to Make the Best Rajma Masala
- Prepare “Chutney” – Add all “Chutney” ingredients together in a food processor and blend well.
- Add 1/2 Tbsp cooking oil to medium saucepan on medium heat.
- Add tomatoes and 2 Tbsp. Chutney, stir, and cook for 1-2 minutes.
- Add the cumin, coriander, turmeric, and red chili powder. Stir and let simmer for another 2 minutes.
- Add the red kidney beans, including the liquid in the cans.
- Add the light coconut milk. Be sure to shake and then stir the can of coconut milk before using.
- Add the salt. Stir all ingredients and let simmer on medium/low for 30 to 45 minutes.
- Add the juice of 1 lemon. Taste and add more coconut milk if it is too spicy. Add more red chili powder if you would like more heat. Add more salt to taste.
- Let simmer another 10 minutes on low heat for flavors to blend well.
How to Serve Rajma Masala
This Rajma recipe is delicious garnished with finely chopped cilantro. Enjoy over rice, naan, or quinoa.
Recipe Tips
- Note, the “Chutney” in this recipe is the same as the Chutney in the Tofu Daal Aloo Mattar and Vegetable Biryani recipes on the blog.
- The Chutney can be made in advance and kept refrigerated for 5-7 days or kept in the freezer for later use.
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Easy Rajma Masala
- Total Time: 1 hour 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
A flavorful, kidney bean curry full of spice and flavor.
Ingredients
Units
Scale
- 1/2 Tbsp cooking oil
- 2 medium ripe tomatoes chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1/4 to 1/2 tsp red chili powder (depending on desired heat)
- (2) 15oz cans organic red kidney beans
- 1/2 of a 15 oz can light coconut milk
- 1/2 tsp salt
- 1 lemon squeezed
“Chutney” (See Chutney directions below)
- 2 medium sized gingers
- 1 bunch cilantro
- 3/4 cup shredded coconut
- 4 garlic heads
- 5 Serrano chili
Instructions
- Prepare “Chutney”
- Peel ginger and garlic heads
- Wash and dry cilantro and Serrano Chili
- Add all “Chutney” ingredients together in a food processor and blend well.
- Add 1/2 Tbsp cooking oil to medium saucepan on medium heat.
- Add tomatoes and 2 Tbsp. Chutney, stir, and cook for 1-2 minutes.
- Add the cumin, coriander, turmeric, and red chili powder. Stir and let simmer for another 2 minutes.
- Add the red kidney beans, including the liquid in the cans.
- Add the light coconut milk. Be sure to shake and then stir the can of coconut milk before using.
- Add the salt. Stir all ingredients and let simmer on medium/low for 30 to 45 minutes.
- Add the juice of 1 lemon. Taste and add more coconut milk if it is too spicy. Add more red chili powder if you would like more heat. Add more salt to taste.
- Let simmer another 10 minutes on low heat for flavors to blend well.
- Garnish with finely chopped cilantro. Enjoy over rice, naan, or quinoa.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Indian