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Rajma Masala — AI-generated food illustration

Rajma Masala

Soft kidney beans simmer in an onion and tomato masala until the gravy is thick enough to coat rice. The beans need time to become fully tender.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting / soaking / chilling 8 hours
Total Time 10 hours
Servings: 4 servings
Course: Lunch
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 250 g dried kidney beans
  • 1.5 litres water plus extra
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion finely chopped
  • 1 tbsp ginger garlic paste
  • 300 g tomatoes pureed
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 0.5 tsp turmeric
  • 0.5 tsp garam masala
  • 1 tsp salt
  • 2 tbsp coriander leaves

Method
 

  1. Soak
    Soak kidney beans in ample water 8 hours. Discard the soaking water.
  2. 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.
  3. 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.
  4. Combine
    Add beans, salt and 300 ml cooking liquid. Simmer 15 minutes, mashing a few beans to thicken. Add more liquid as needed.
  5. Finish
    Add garam masala and coriander leaves. Serve with rice.

Notes

Never rely on a slow cooker alone for raw kidney beans. Refrigerate leftovers promptly in shallow containers and use within 3–4 days.