Rajma masala is a North Indian one-pot curry that transforms cooked red kidney beans into a creamy, textured dish with bloomed whole and ground spices, tomato puree, and a finish of cream and fenugreek. It's light yet deeply flavorful and pairs perfectly with basmati rice.
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Heat oil in a large pan over medium-high heat. Once hot, add the onions and whole spices (cumin seeds, bay leaf, cinnamon stick, peppercorns, and black cardamom). Sauté for 7-8 minutes, until the onions turn golden brown. Deglaze with 2-3 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for another 2 minutes, until aromatic and the onions deepen even more in color. If the garlic/ginger start to stick, deglaze again with 2-3 tbsp water. Add the blended tomatoes and tomato paste and sauté for about 5 minutes, until the tomatoes reduce and the oil starts to leave the sides.
Pour in ¼ cup water to deglaze the pan. Add ground spices and salt and sauté for 1-2 minutes to bloom the spices. The oil will once again release from the onion-tomato mixture. Add the cooked kidney beans and stir to coat in the masala. Using a wooden spoon, gently mash the kidney beans for better texture. Pour in the measured water (or reserved cooking liquid).
Bring to a light boil (cover to make it boil faster), then reduce heat to medium. Cover and simmer, stirring occasionally, for 15 minutes. The mixture will have thickened up, but it should still be runny.
Uncover and cook for another 1-2 minutes, continuing to crush the kidney beans with a wooden spoon. The mixture should still be soupy, but thick enough to start to stick to the bottom if left alone. If the mixture thickens too much, add 1/4-1/2 cup water and allow to come to a simmer. Add the green chili peppers, heavy cream, butter, and fenugreek leaves. Stir gently to combine.
Reduce the heat to low. Cover and gently simmer for 3 minutes. The oil will start to rise and line the sides of the curry. Garnish with garam masala and cilantro. Turn off the heat. I pair with basmati rice and have often seen it with zeera rice (basmati rice with cumin seeds) but you can also pair it with naan, roti, or other bread. Serve with sliced red onions and lemon wedges on the side.
Refrigerate in an airtight container for up to 4 days. Reheat gently on medium-low heat, stirring occasionally and adding 2–3 tbsp water if the curry has thickened. Can be made 1 day ahead; add cream, butter, and fenugreek leaves only when reheating to preserve freshness.
large pan or deep skillet (3–4 quart minimum) · food processor (for mincing onions and pureeing tomatoes)
Yes. The recipe yields 1 cup cooked beans from 180g dried beans. Use 1 can (15 oz drained) canned red kidney beans as a direct substitute; skip the soaking and cooking step and proceed from Step 1.
After the final 3-minute simmer on low heat (Step 5), the oil should rise and line the sides of the curry. The consistency should be soupy but thick enough to coat the beans, not watery.
Yes. Replace heavy cream with coconut cream or cashew cream (in equal amounts) and swap salted butter for vegan butter or coconut oil.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding 2–3 tbsp water to restore the gravy consistency if needed.
Mild to medium. The recipe uses 1/4 tsp red chili powder plus 2–3 whole Thai or serrano peppers left in the curry. Deseed the peppers or use fewer to reduce heat; remove them before serving for minimal spice.
