Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Rajma Masala
Print RecipeInstructions
- Soak
Soak kidney beans in ample water 8 hours. Discard the soaking water. - Boil safely
Cover with 1.5 litres fresh water and boil vigorously for at least 30 minutes. Reduce heat and simmer 45–60 minutes until completely tender, adding water as needed. - Cook masala
Heat oil and cumin. Cook onion 8 minutes, add ginger garlic paste 1 minute. Add tomatoes, coriander, chilli and turmeric. Cook 10 minutes. - Combine
Add beans, salt and 300 ml cooking liquid. Simmer 15 minutes, mashing a few beans to thicken. Add more liquid as needed. - Finish
Add garam masala and coriander leaves. Serve with rice.
Expert Tips & Notes
Never rely on a slow cooker alone for raw kidney beans. Refrigerate leftovers promptly in shallow containers and use within 3–4 days.
Frequently Asked Questions
Can I use canned beans?
Use 600 g drained canned kidney beans; skip soaking and initial boiling.
Why are my beans still hard?
Old beans may need longer. Do not add the tomato masala until they are tender.
Food images are AI-generated illustrations.
