Easy Rajma Masala Recipe - Indian Vegetarian Curry

Indian foods and recipes have a reputation of being simple, yet packed full of flavor, and if there's one recipe that is popular and loved by almost every household in the country, it is this! Give this easy Rajma masala recipe a try when you're craving to dig into some authentic Indian food, and if you don't know what it really is, here's a quick rundown of just that and more!

Read on to discover the simplest Rajma masala recipe you could ever find, along with all the tips and tricks to help you nail the recipe. 

Jump to:

• Rajma Masala Curry Recipe
• What is Rajma Masala?
• What Do I Serve with Rajma Masala?
• Ingredients to Make the Rajma Masala
• Tools Needed for Making This Curry
• How to Make Rajma Masala in the Instant Pot
• Can I Make Rajma Masala on the Stovetop?
• Do I Really Need to Soak the Kidney Beans?
• Tips to Nail the Recipe
• Easy Rajma Masala Recipe Indian Vegetarian Curry

Rajma Masala Curry Recipe

A simple vegetarian bean curry, this is a protein-packed and flavorful dish that pairs great with your favorite naan or roti alongside some rice. Rajma is the Indian term for kidney beans and is a perfect choice for a vegan or vegetarian meal.

This recipe includes tons of flavorful spices in the sauce with just simple beans as the star of the show. You'll love how easy it is to make this and just how perfect it is for sharing with anyone who visits your dinner table.

Jump to:

• Rajma Masala Curry Recipe
• What is Rajma Masala?
• What Do I Serve with Rajma Masala?
• Ingredients to Make the Rajma Masala
• Tools Needed for Making This Curry
• How to Make Rajma Masala in the Instant Pot
• Can I Make Rajma Masala on the Stovetop?
• Do I Really Need to Soak the Kidney Beans?
• Tips to Nail the Recipe
• Easy Rajma Masala Recipe Indian Vegetarian Curry

What is Rajma Masala?

Indian food is all about curries, and what's best is the fact that a good number of them are actually vegetarian! Rajma masala is one good example- it is actually a simple curry made using kidney beans cooked in a base of tomatoes, onions, and spices.

The curry is super flavourful and has the potential to become your next favorite comfort food! 

If you have leftover beans, you can add them to this yummy authentic Jamaican rice with beans recipe. It may be from a different country but still has tons of flavor.

What Do I Serve with Rajma Masala?

The best way to enjoy the Rajma masala is to pour the thick, hot curry over a bed of steamed Basmati rice. And of course, there are some other modifications and tweaks you can make to take the Rajma to the next level! 

Here are a few ideas to get you going:

• Serve the Rajma masala and rice with a side of sliced onions or roasted poppadum's (seasoned flatbread).
• If you're a spice lover, you can also team up the Rajma masala with some green chutney on the side. 
• Indian mango pickle is another traditional favourite that tastes great when paired with the Rajma masala. 
• To add another kick of flavour to the Rajma masala, you can sprinkle a few julienned ginger on the top, right before you serve, or go the easy way and throw some chopped coriander on the top. 
• To make your Rajma masala meal healthier, you can also serve it with a raw salad of cucumber, carrots, beets and onions. 
• If you don't want to serve the Rajma masala with rice, you can soak it up with any bread of your choice. Homemade naan often tastes best with most Indian curries! 
• To balance the spiciness and kick of the dish, you can serve it with an Indian tamarind cooler or a mango lassi. 
• And since we're already talking about sweets, you might want to try this simple Gajar ka halwa recipe that can work as an excellent dessert post your Rajma masala meal! 

Ingredients to Make the Rajma Masala

Apart from the hero ingredient of the recipe- the kidney beans- you'll need just a few other pantry staples and some spices to whip up this easy Rajma masala. 

• Rajma (kidney beans)
• Olive oil
• Cumin seeds
• Star anise
• Black cardamom
• Bay leaf
• Dry red chilies
• Garlic
• Ginger
• Green chile
• Onion
• Tomato puree
• Turmeric powder
• Chili powder
• Coriander powder
• Cumin powder
• Grama masala
• Salt
• Fresh coriander

Tools Needed for Making This Curry

• Instant Pot or Stovetop pressure cooker
• Measuring cups and spoons
• Wooden spoon
• Large skillet or wok

How to Make Rajma Masala

Pour rinsed dry kidney beans into a large bowl then cover with water. Soak the kidney beans overnight or for at least 6 to 8 hours.

Drain the beans, and pour them into the stovetop pressure cooker with enough water to cover then cook for 30 minutes. Release the pressure, and drain off any excess water.

In a large skillet or wok, heat oil over medium heat. Add in the cumin seeds and cook for 1 to 2 minutes until they begin to crackle.

Once the seeds are crackling and the pan is hot, add in the star anise, black cardamom, bay leaf, and dry red chilies. Saute for 2 minutes, stirring regularly.

To the spices, add in the minced garlic, ginger, and green chiles. Continue cooking, stirring regularly, for another 1 minute.

To the skillet, add the chopped onions and saute for an additional 2 minutes, until the onions are tender and translucent.

Stir in the tomato puree and mix to combine. Cook for 1 minute.

Next, add the turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. Stir to combine and cook for 1 minute.

Add in the cooked kidney beans and stir to combine. Add in ½ cup water then cook for 2 minutes. Add additional water if needed to create the curry consistency you prefer.

Let the curry simmer for 1-2 minutes. 

Serve with a sprinkle of fresh chopped cilantro over rice.

How to Make Rajma Masala in the Instant Pot

Soak the kidney beans for 4 hours. Drain off the water, and pour the beans into the Instant Pot.

Cover the kidney beans with 2 cups water and set the lid to seal. Cook on high pressure for 30 minutes.

Allow the pressure to naturally release for 15 minutes before releasing any remaining pressure.

Remove the cooked beans from the Instant Pot and turn the pot to saute.

Follow the remaining steps of the recipe using the saute feature of the Instant Pot.

Can I Make Rajma Masala on the Stovetop?

Like most other foods, you can definitely make Rajma masala in a pot, if you don't have a pressure cooker. Just remember that the beans will need a much longer cooking time, even if you've soaked them overnight. 

Just add enough water, and let it boil on medium heat until the beans turn soft and tender. Typically 1 ½ to 2 hours on the stovetop.

Do I Really Need to Soak the Kidney Beans?

Soaking the kidney beans is an absolute must, since it helps make the beans soft and tender, and a lot easier to cook. It is best to soak the beans overnight, but if you're short of time, you can also opt for canned kidney beans instead.

If you use canned kidney beans, make sure to rinse and drain the canning liquid before adding to the masala spices with fresh water.

6 to 8 hours of soaking is an absolute must to get the kidney beans to have the right texture, and to help them cook well if you are using a stovetop pressure cooking.

If using an Instant Pot pressure cooker, you can soak for half the amount of time with the same results.  

Tips to Nail the Recipe

Okay, so the recipe is pretty simple, but there are always some cool tips and tricks that you can implement to take the recipe up a notch and make sure your Rajma masala is cooked to perfection. 

• When pickling the kidney beans for your Rajma masala, make sure you choose fresh. Using an old stock of kidney beans won't give you the same taste, and it'll also take longer to cook. 
• Cook the beans until they are tender, yet firm enough to hold their shape. 
• Top the finished Rajma masala with a squeeze of lemon juice before you serve. This can take the flavours of the recipe to the next level. 
• If you don't have the whole spices that are needed for this recipe, you can totally make do with a teaspoon of garam masala powder instead. 
• If you like making your meals in batches, or just ended up making a much larger portion of the Rajma masala than you needed, you can also freeze it for later. Just transfer it to an airtight container and pop it in the freezer. 
• If your Indian curry has turned out thinner than you'd like it to be, you can actually thicken the curry without adding any cornflour or additional thickener. Just smash a spoonful of cooked Rajma using the back of a spoon, and mix it into the curry. Easy! 
• To really bring out the flavours in the curry, remember to let it cook well after you've added the tomatoes or tomato paste. Also use fresh ginger garlic paste as opposed to the store bought version- it can really make a difference! 
• You can also make the curry taste rich and creamy by adding in some fresh cream right before you serve. 
• Leftovers actually taste great! This is one of those curries that, apart from being an excellent source of protein, tastes even better the next day!