Rajma is a quick Indian curry made from canned red kidney beans, tomato sauce, and rajma masala spice blend, ready in under 25 minutes. It's a vegetarian weeknight staple served with naan or rice.
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In a medium pot, heat oil. When hot, add cumin.
Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
Add onions and stir until onion turns clear and add the tomato sauce.
Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
You adjust the spices accordingly, while tasting along.
Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!
Refrigerate in an airtight container up to 4 days; reheat on the stovetop with a splash of water to restore consistency.
Rajma masala is a spice blend specifically formulated for kidney bean curry, typically containing cumin, coriander, and chili. It's sold in the international or Indian section of most grocery stores.
Yes. Omit it or use additional cumin and chili powder to taste, then adjust seasonings while tasting as step 7 instructs.
No. Add them undrained as written in step 6; the liquid thickens the sauce.
It should slightly thicken and begin to separate from the oil (step 4), which takes 2–3 minutes of stirring.
Yes, but soak and cook dried beans until tender first (about 1–2 hours), then proceed from step 1.
