Indian · Free recipe
Rajma Masala
Red kidney beans simmered in a hearty spiced onion-tomato gravy until thick and comforting. Paired with steamed rice, this Punjabi home-style favorite is pure everyday comfort food.
Step 1
Set a medium pot (3 to 4 quart) over medium heat and add the oil. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant and lightly darkened.
Step 2
Add the chopped onion with a pinch of salt. Cook, stirring often, for 9 to 10 minutes until deep golden brown; this color builds the flavor of the gravy.
Step 3
Add the ginger-garlic paste and cook 1 minute, stirring, until the raw smell fades.
Step 4
Pour in the tomato puree and stir well. Cook for 8 to 10 minutes, stirring often, until the mixture thickens and the oil begins to separate at the edges.
Step 5
Turn the heat to low. Add the ground coriander, turmeric, chili powder, and ground cumin. Stir for 30 seconds so the spices bloom.
Step 6
Add the drained kidney beans and stir to coat them in the masala.
Step 7
Pour in 1.5 cups hot water and add 1 teaspoon salt. Stir and bring to a gentle boil.
Step 8
To thicken the gravy naturally, scoop out about 1/2 cup of beans, mash them with a fork, and stir them back in.
Step 9
Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the gravy is thick and the beans are very soft and creamy.
Step 10
If it looks too thick, add a splash of hot water; if too thin, simmer uncovered a few more minutes.
Step 11
Stir in the garam masala, taste, and adjust salt.
Step 12
Turn off the heat, sprinkle with cilantro, and serve hot over steamed basmati rice.
Tips from the test kitchen
- Mashing some beans thickens the gravy and gives it a creamy body without any cream.
- If using dried beans, soak them overnight and cook until very soft before starting, as firm beans will not absorb the flavors well.
