Authentic Punjabi Rajma Masala (Slow-Cooked Red Kidney Bean Curry)
Melt-in-your-mouth red kidney beans simmered in a spiced tomato, ginger, garlic, and onion gravy. The quintessential North Indian high-protein vegan staple served with basmati rice.
Prep Time
15 mins
Cook Time
30 mins
Total Calories
132 kcal
Plant Protein
7.8g
Ingredients Checklist
Send to List →- 2 cans (800g)
- 1.5 tbsp
- 1 tsp
🍳 Equipment Needed:
Step-by-Step Instructions
- 1
If using dried kidney beans, pressure cook with 1 tsp salt and whole spices for 20 minutes until tender. If using canned, rinse thoroughly.
- 2
In a heavy-bottomed Dutch oven, heat oil. Add cumin seeds and sauté finely diced onions on medium heat for 8 minutes until deep caramelized brown.
- 3
Add minced ginger, garlic, and green chilies; sauté 2 minutes. Stir in pureed tomatoes, coriander powder, cumin powder, turmeric, Kashmiri red chili powder, and garam masala.
- 4
Add cooked kidney beans with 1.5 cups cooking water. Mash a small portion of the beans against the side of the pot with the back of a ladle to thicken the gravy. Simmer on low for 20 minutes.
Nutrition Breakdown (per 100g)
Micronutrient Breakdown →7.8g
Protein
18.6g
Carbs
2.9g
Fat
6.1g
Fiber