Rajma Masala

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup water
• 1 teaspoon sugar
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. 2 Add onion and cook until translucent, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute.
4. 4 Add turmeric, coriander, cumin, and chili powder, stirring to coat the onions.
5. 5 Pour in diced tomatoes, kidney beans, water, sugar, and salt. Bring to a simmer.
6. 6 Cover and let cook for 30 minutes, stirring occasionally.
7. 7 Taste and adjust seasoning if needed.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large pan with lid

Variations

• Add spinach for a Rajma Palak fusion.
• Stir in coconut milk for a creamier texture.

Substitutions

• Substitute kidney beans with chickpeas for a different texture and flavor.
• If you don't have fresh cilantro, parsley works in a pinch.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For a richer flavor, use canned whole peeled tomatoes blended until smooth.
• If you like it extra spicy, add a chopped green chili with the garlic and ginger.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with steamed basmati rice and a side of warm naan.
• A cooling cucumber raita makes a perfect accompaniment.

FAQ