Rajma Masala Curry

Wishing you all Happy New Year! Today is not just another “Day” but the first of the clean pages of a whole year waiting for what we will write into our lives and what greatness we will pull from within. Here is the thing. No matter how you enter this year, whether you are running into a bright season, whether you are limping across the finish line or crawling your way of out a tough calendar, you are enough! So, what is it you are saying over yourself and this coming year? For me this year, there will be steps to celebrate and moments of fear, moments of tumbling, moments or learning by failure. But in each, I want to present, I want to rise and become stronger. I want to allow myself to be me, to reside in grace, and to be happy in where I am and who I am.

For my blogging journey, I will be starting off introducing different varieties of legume/bean curries each month, hoping to share my culture and quality of food. Today I will be sharing you’re my favorite recipe of Rajma Masala Curry. The humble kidney beans reach the next level with this incredibly delicious rajma masala curry. Cooked in rich gravy flavored with aromatic spices and dried fenugreek leaves, this curry makes for the ultimate comfort food. Rajma masala is one of those recipes that is quick, easy and healthy bean curry that you can enjoy with zero guilt. These melt in your mouth kidney beans are coated in delicious rich gravy which is loaded with flavor. If you have last minute guest or just want a quick dinner on a weekday after hectic day of work, then this recipe is for you! Rajma Masala curry is hearty, filling and deliciousness that can’t be beat! What do you say? Is there anything more comforting than a bowl of rajma masala with rice?

Tips– Kidney beans contain high level of a toxin called phytohaemagglutinin (there I said it) – this lectin is destroyed if you cook the beans long enough. Eating kidney beans that aren’t cooked properly can cause bad GI issues so either you can soak the kidney beans or cook them longer. I will share all the tips and tricks with you on how to cook this dish with or without soaking the beans.

Serves 4

Per serving Calories 200, Fat 4g, Carbs 30g, Fiber 9g, Protein 12g


2 cups dried kidney beans

1 onion, pureed

2 cups of fresh tomato puree

1 tbsp ginger paste

1 tbsp garlic paste

4 tbsp of EVOO

1 jalapeno or choice of spicy green chili

1 tsp cumin seeds

1-2 bay leaf

1 tsp coriander powder

1 tsp garam masala

1 tsp chili powder

1 tsp turmeric powder

Salt to taste

2 cups of water if beans are soaked, 3 cups of water if beans are not soaked

2 tbsp kasuri methi (dried fenugreek)

Cilantro or thin slices of ginger to garnish (optional)


I usually plan to make this dish ahead of time. Prior going to bed, I soak the kidney beans in cold water overnight. Prior making this dish, make sure to drain and rinse prior setting aside. Make onion and tomato puree separately and set it aside individually. Make sure you blend both separately and blend until smooth.

Press sauté button in instant pot. Add the oil and allow it to heat up for a minute. Once hot, add cumin seeds, bay leaf, finely chopped chili. Add onion puree and sauté for 10 minutes or until turns golden brown. Add ginger paste, garlic paste, tomato puree, kasuri methi and spices. Mix thoroughly and cook for another 5-10 minutes while stirring occasionally, making sure the gravy doesn’t stick to the bottom of the pot. Add water and kidney beans. Secure the lid close, making sure the valve is on seal. Cook the beans for 30 minutes (if beans are soaked) at high pressure and cook for 60 minutes (if beans are not soaked) at high pressure. Naturally release pressure by itself. Garnish with cilantro and serve with naan, roti or rice.

If you want to make this on stove top pressure cooker, follow the same steps as above. Just cook the rajma on stovetop pressure cooker and 1-2 whistles on high heat, then set the heat to medium and cook for another 15-20 minutes.

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