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Red Kidney Bean Masala

This Indian dish is called “Rajma” or “Razma”, and is a richly seasoned vegetarian dish of red kidney beans in a thickgravy. It is a fantastic main course when served over rice. Using dry kidney beans that have been freshly cooked makes this extra special.Red Kidney Bean Masala

Serves 3-4.


  • 2 c cooked kidney beans, drained
  • 2 Tbsp vegetable oil
  • 1/2 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 2 Tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 anaheim chili, seeded and minced
  • 1 tsp ground coriander seed
  • 1/2 tsp ground cumin seed
  • 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp coarse salt
  • 1 c canned crushed tomatoes
  • 2 c water
  • 1/4 c cilantro leaves


  1. If using canned kidney beans, rinse them to remove excess salt. Mash one cup of the beans and leave the other cup whole. Set aside.
  2. In a heavy pot, heat the oil over medium low and add the cumin seeds. Saute 30 seconds. Add the onion and saute for 5 minutes. Add the ginger, garlic, and anaheim chili and saute another 5 minutes.
  3. Stir in the ground coriander cumin, garam masala, turmeric and coarse salt. Saute 1 minute. Stir in the tomatoes and water and bring to a boil. Reduce heat to lowest setting, cover and simmer 10 minutes.
  4. Add the mashed kidney beans and blend well. Fold in the whole kidney beans and simmer uncovered for 5 minutes. Serve hot with a sprinkling of cilantro over steamed rice.

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