Indian cuisine · Soups & Stews

Rajma Masala

Tender kidney beans in a thick onion-tomato masala with ginger and garam masala, classically served with basmati rice.

Ingredients · for 4 servings

• 250g kidney beans (dried)
• 250g basmati rice
• 2 onions
• 400g chopped tomatoes
• 4 garlic cloves
• 25g ginger
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp garam masala
• 3 tbsp ghee
• 1/2 bunch coriander
• Salt

Instructions

1. Soak the kidney beans overnight in cold water, drain, and simmer, covered, in 1.2 litres of fresh water with salt for 50–60 minutes until tender.
2. Finely dice the onions, grind the garlic and ginger into a paste, and roughly chop the coriander.
3. Heat the ghee, let the cumin sizzle for 30 seconds, then fry the onions over medium heat for 10–12 minutes until deep golden brown.
4. Stir in the ginger-garlic paste for 1 minute, add the turmeric and chopped tomatoes, and reduce the masala, uncovered, for 10 minutes until thick and the fat separates.
5. Add the beans with their cooking liquid, mash about a third of them against the side of the pot, and simmer gently for 20 minutes until the sauce thickens smoothly.
6. Cook the basmati rice according to the package instructions, season the rajma with garam masala and salt, sprinkle with coriander, and serve over the rice.