Rajma masala is a kidney bean curry cooked in an onion-tomato masala. Served with rice, it is commonly known as rajma chawal. This home version starts with a measured quantity of fully cooked, drained beans, keeping the curry method separate from preparing dried kidney beans safely.
Browse the Dal, Lentils & Pulses collection for relevant listings. Check the exact product's form, instructions and availability rather than assuming every ingredient below is in stock.
Choose cooked beans or plan a separate dried-bean stage
The recipe uses about 480g fully cooked, drained kidney beans. This is a practical cooked-bean starting quantity for approximately four servings with rice or bread. It is not an equivalence to 300g dried beans.
If using cans, check each can's actual drained weight and measure what you need. Two 400g cans do not supply 800g drained beans because the net weight includes packing liquid. Choose a product labelled suitable for this cooked-bean method and follow its preparation and heating directions.
Dried kidney beans require their own safe preparation and full cooking before they enter the masala stage. Raw or undercooked kidney beans can be harmful. Soaking alone does not make them ready to eat. Follow the packet's complete instructions and reliable kidney-bean safety guidance; do not use the curry's short simmer to cook raw or merely soaked beans.
This recipe does not provide a universal pressure-cooker whistle count or slow-cooker conversion. Follow the appliance and bean instructions for an appropriate method. If the preparation directions are missing or unclear, choose a clearly labelled cooked option rather than improvising.
Kidney beans to compare at MasalaMart
Dunns River Red Kidney Beans 400g is a canned listing to consider. Read the actual label for cooked status, preparation instructions, ingredients and drained weight. The front-of-pack net weight is not the cooked-bean quantity needed for this recipe.
Canned beans offer a different preparation route from dried beans. Neither is automatically superior in every dish; choose according to your time, preferred result and ability to follow the preparation instructions.
Ingredients for rajma masala
Approximately four servings with accompaniments. Adjust chilli and seasoning to preference.
- About 480g fully cooked, drained kidney beans, prepared according to their label
- 3 tbsp suitable vegetable oil or ghee
- 2 large onions, very finely chopped or grated
- 5 garlic cloves, minced
- A piece of fresh ginger about 1½ inches long, grated
- 400g canned chopped tomatoes
- Up to 2 green chillies, finely chopped, optional
- 1 tsp cumin seeds
- 1 bay leaf
- 1 tsp ground coriander
- 1 tsp ground cumin
- Up to 1 tsp Kashmiri chilli powder, adjusted to preference
- ½ tsp turmeric
- 1 tsp garam masala
- Up to 1 tsp amchur, optional, added gradually to taste
- 250–350ml water to start, adjusted for consistency
- Salt to taste
- Fresh coriander to garnish
- A small knob of butter to finish, optional
Check ingredient labels for allergens and dietary needs. Ghee and butter are milk-derived; a version using them is not vegan. For a plant-based version, choose suitable oil, omit butter and check all other ingredients.
How to make rajma masala
1. Prepare the cooked beans
Measure the cooked, drained beans. If using canned beans, drain and rinse where directed and follow the label's heating requirements. If starting from dried beans, complete their separate safe preparation and cooking first, then measure the cooked amount. Do not substitute the same weight of dry beans.
2. Cook the onion base
Heat the oil or ghee in a suitable heavy pan over controlled medium heat. Add the cumin seeds and bay leaf briefly, without burning them. Add the onions and cook, stirring frequently, until golden and softened. The original recipe allowed roughly 18–22 minutes, but use the pan's condition rather than the clock alone.
Grated onion and finely chopped onion both work; they produce different textures. Neither needs to be presented as the only authentic choice.
3. Add garlic, ginger and chilli
Add garlic, ginger and any green chilli. Cook briefly, stirring, until fragrant and no longer raw-smelling. Reduce the heat if the mixture begins to catch.
4. Add ground spices and tomatoes
Stir in the ground coriander, cumin, turmeric and chilli powder briefly. Do not leave dry spices scorching over high heat. Add the chopped tomatoes and cook, stirring regularly, until the mixture softens and reduces into a cohesive masala. Allow around 10–15 minutes as a guide, adjusting heat and time to the pan.
5. Add beans and simmer
Add the fully cooked beans and about 250ml water. Stir, bring to a simmer and meet the bean label's heating requirements. Continue gently for around 20–25 minutes as a texture guide, stirring regularly and adding more water as needed. Keep the cooking supervised.
For a thicker sauce, mash a small portion of the fully cooked beans with a spoon against the pan and stir them back in. It is optional, not a compulsory authenticity test. This stage brings cooked beans and masala together; it is not a dried-bean safety treatment.
6. Finish and serve
Stir in garam masala. Add optional amchur gradually, tasting before adding more. Adjust salt with the beans' existing seasoning in mind. Add optional butter and heat through as appropriate.
Remove the bay leaf before serving. Garnish with coriander and serve with rice or bread. Take care with any remaining whole spices and check accompaniments for guests' dietary needs.
What to serve with rajma
Plain basmati rice or jeera rice makes a straightforward rajma chawal meal. Roti or chapati is another choice. Raita, papad or other sides are optional, not requirements for a complete or authentic plate.
Explore the Rice & Flour collection and Spices collection, checking the individual listings rather than assuming a recipe ingredient is stocked.
Texture, seasoning and cooking-ahead tips
- Too thin: gently reduce under supervision or mash a few fully cooked beans.
- Too thick: add water gradually while stirring and heating appropriately.
- Too sharp: add souring ingredients cautiously rather than automatically using the full amchur quantity.
- Beans are firm: do not rely on the masala simmer to correct an incomplete dried-bean preparation stage.
- Cooking ahead: plan safe cooling, refrigeration and reheating, including for any rice. Leaving a pot out overnight is not a way to develop flavour.
Some people enjoy the flavour after resting or reheating, but “always better the next day” is not a guarantee. This recipe does not establish a tested storage life; follow reliable food-storage guidance for the prepared ingredients and handle leftovers promptly.
Buying checklist
- Choose kidney beans, not chickpeas or an unrelated pulse.
- Confirm whether they are dried or already cooked.
- For cans, check drained weight and preparation directions.
- For dried beans, allow for the full separate safe preparation stage.
- Check the cupboard before buying spices, oil or rice.
- Review allergens, current availability and delivery options for your address.
Frequently asked questions
Is rajma the same as rajma chawal?
Rajma can refer to kidney beans or the curry in context. Rajma chawal means the bean dish served with rice.
Can I use canned kidney beans?
Yes, choose a suitable cooked product and follow its label. Measure the cooked, drained quantity rather than using the can's total net weight.
Are 300g dried kidney beans equivalent to two 400g cans?
Do not assume that equivalence. Cooking yield and canned drained weights vary. This revised recipe starts from about 480g cooked, drained beans instead.
Can I add soaked dried beans straight to the masala?
No. Complete the dried beans' safe preparation and cooking separately. Soaking alone and the curry's gentle simmer are not substitutes for that process.
Can I make this without ghee or butter?
Use a suitable cooking oil and omit the optional butter. Check every ingredient if preparing a vegan or milk-free meal.
Do I need to simmer it all day?
No. This method starts with fully cooked beans and uses a supervised masala simmer. It does not require unattended all-day or overnight hob cooking.
Related guides
- Dal makhani home recipe and ingredient guide for a dish based on whole urad.
- Chana masala recipe for a separate whole-chickpea curry.
- Dal and lentil comparison for help identifying other pulses.
Plan your rajma ingredients
Check the Dunns River kidney-bean listing and its actual can label, then browse Dal, Lentils & Pulses for other pantry choices. Match the product to your method and confirm current details and address-specific delivery options before ordering.
Need product clarification? Email [email protected] or call 07549 309088.