Meal Prep · North Indian
Rajma Masala
A comforting and protein-packed North Indian kidney bean curry, perfect for a wholesome meal.
Ingredients
Tap to check offMethod
Step-by-step- Drain the soaked rajma and rinse thoroughly. Pressure cook with 3 cups of water and a pinch of salt for 8-10 whistles, or until very tender. If using an Instant Pot, cook on high pressure for 25-30 minutes with natural release.
- Heat ghee or oil in a large pot or heavy-bottomed pan over medium heat. Add cumin seeds and asafoetida; let them splutter.
- Add chopped onions and sauté until golden brown, about 8-10 minutes. Add ginger-garlic paste and green chilies (if using), and cook for another 2 minutes until aromatic.
- Stir in the tomato puree and cook, stirring occasionally, until the oil starts to separate from the mixture (about 5-7 minutes).
- Add turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes, adding a splash of water if the mixture becomes too dry, to prevent spices from burning.
- Add the cooked rajma (along with its cooking liquid) to the pan. Add salt to taste and bring to a simmer.
- Cover and cook on low heat for 15-20 minutes, allowing the flavors to meld and the curry to thicken. Gently mash a few rajma beans against the side of the pot with the back of a spoon to thicken the gravy further.
- Stir in garam masala and cook for another 2 minutes. Check for seasoning and adjust if necessary.
- Garnish generously with fresh coriander leaves before serving hot with rice or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Fat | 12 g |
| Carbohydrates | 50 g |
| Fiber | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Rajma Masala in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion cooled Rajma Masala into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, adding a splash of water if needed to adjust consistency. Alternatively, microwave in short bursts, stirring frequently, until heated through.
Chef’s Corner
- **Soaking is Key:** Don’t skip soaking the rajma overnight; it helps in even cooking and reduces cooking time, making them easier to digest.
- **Mash for Creaminess:** Mashing a small portion of the cooked rajma against the side of the pot helps create a naturally thick and creamy gravy without adding any cream.
- **Slow Simmer for Flavor:** Allowing the curry to simmer gently for a good 15-20 minutes after adding the rajma ensures all the flavors meld beautifully and deepen.
