PlumTally
Rajma Masala
1h$6.84

Rajma Masala

Red kidney beans simmered in a warmly spiced onion-tomato gravy and finished with fresh cilantro. This home-style Indian curry has a rich, spoonable sauce made creamy by mashing a few of the beans.

  • bean curry
  • Home-style
  • Indian
  • indian curry
  • one-pot curry
  • plant-based
  • rajma masala
  • Vegetarian
15 min prep45 min cook4 servingsmedium

Shopping options

Canned crushed tomatoes · 1.5 Cup

Simple Truth Organic® No Salt Added Crushed Tomatoes

88%

In recipe$1.39
To buy$1.59
Details
Simple Truth Organic · 14.5 oz$1.59 per packageBuy 1Package use: 88%Product matchEstimated

Canned red kidney beans, drained and rinsed · 3 Cup

Goya® Red Kidney Beans

67%

In recipe$3.18
To buy$4.77
Details
GOYA · 15.5 oz$1.59 per packageBuy 3Package use: 67%Product matchEstimated

Yellow onion, finely diced · 1.5 Cup

Jumbo Yellow Onions

55%

In recipe$0.71
To buy$1.29
Details
Fresh Onions · 1 lb$1.29 per packageBuy 2Package use: 55%Product matchEstimated

Garlic, finely minced · 1 Tablespoon

Garlic

30%

In recipe$0.27
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 30%Product matchEstimated

Fresh cilantro, chopped · 0.25 Cup

Cilantro

17%

In recipe$0.17
To buy$0.99
Details
1 ct$0.99 per packageBuy 1Package use: 17%Product matchEstimated

Ground coriander · 2 Teaspoon

Private Selection® Ground Coriander Seed Shaker

11%

In recipe$0.51
To buy$4.49
Details
Private Selection · 1.25 oz$4.49 per packageBuy 1Package use: 11%Product matchEstimated

Ground cumin · 1 Teaspoon

McCormick Ground Cumin

5%

In recipe$0.15
To buy$3.29
Details
McCormick · 1.5 oz$3.29 per packageBuy 1Package use: 5%Product matchEstimated

Fresh ginger, peeled and finely minced · 1 Tablespoon

Organic Ginger Root

3%

In recipe$0.05
To buy$1.60
Details
1 lb$3.99 per packageBuy 1Package use: 3%Product matchEstimated

Vegetable oil · 2 Tablespoon

Kroger® 100% Pure Vegetable Oil

3%

In recipe$0.10
To buy$3.29
Details
Kroger · 32 fl oz$3.29 per packageBuy 1Package use: 3%Product matchEstimated

Ground garam masala · 1 Teaspoon

Nomad Blends Garam Masala Seasoning

Sale

2%

In recipe$0.14
To buy$5.59
Details
Nomad Blends · 2.9 oz$5.79
Sale
$5.59 per packageBuy 1Package use: 2%Product matchEstimated

Ground turmeric · 0.5 Teaspoon

Spice Islands Turmeric, Kosher

2%

In recipe$0.12
To buy$6.29
Details
Spice Islands · 2.2 oz$6.29 per packageBuy 1Package use: 2%Product matchEstimated

Cayenne pepper · 0.25 Teaspoon

Kroger® Ground Red Cayenne Pepper Shaker

1%

In recipe$0.04
To buy$3.99
Details
Kroger · 1.5 oz$3.99 per packageBuy 1Package use: 1%Product matchEstimated

Fine salt · 0.75 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Water · 1 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$6.84

· only what you use

$1.71

per serving · 4 servings

You pay at checkout$40.06
17% used in this recipe$33.22 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Canned red kidney beans-3 cups
  • Canned crushed tomatoes-1 1/2 cups
  • Yellow onion-1 1/2 cups
  • Water-1 cup
  • Fresh cilantro-1/4 cup
  • Vegetable oil-2 tablespoons
  • Fresh ginger-1 tablespoon
  • Garlic-1 tablespoon
  • Ground coriander-2 teaspoons
  • Ground cumin-1 teaspoon
  • Ground garam masala-1 teaspoon
  • Fine salt-3/4 teaspoon
  • Ground turmeric-1/2 teaspoon
  • Cayenne pepper-1/4 teaspoon
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander
Chef’s knife
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon
1
Prepare the produce and beans
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander
Chef’s knife
Centered studio photograph of a complete unbranded stainless-steel set of measuring cups and measuring spoons on a neutral light background.Measuring cups and spoons

Wash your hands with soap and water. Rinse the onion, ginger, garlic, and cilantro under running water before peeling or chopping, removing any damaged areas. Dry the produce, then dice the onion, peel and mince the ginger, mince the garlic, and chop the cilantro. Drain and rinse the kidney beans and measure 3 cups.

Use canned kidney beans for this method; dried kidney beans require separate soaking and thorough cooking.

1 1/2 cups yellow onion
1 tablespoon ginger
1 tablespoon garlic
1/4 cup cilantro
3 cups red kidney beans
2
Soften the onion
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered stainless-steel spoon photographed against a neutral light-gray background.Spoon

Heat the vegetable oil in the saucepan over medium heat. Add the onion and cook for 10–12 minutes, stirring frequently, until softened and golden at the edges. Lower the heat if the onion begins browning before it softens.

Add the onion carefully to the hot oil to avoid splatter.

2 tablespoons vegetable oil
1 1/2 cups yellow onion
3
Cook the aromatics and spices
Saucepan
Spoon

Add the ginger and garlic and cook for 1 minute, stirring. Reduce the heat to medium-low, add the cumin, coriander, turmeric, and cayenne, and stir for about 30 seconds, just until fragrant.

1 tablespoon ginger
1 tablespoon garlic
1 teaspoon cumin
2 teaspoons coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
4
Thicken the tomato gravy
Saucepan
Spoon

Add the crushed tomatoes and salt. Cook uncovered for 8–10 minutes, stirring frequently, until the mixture thickens, darkens slightly, and looks glossy. Scrape the bottom of the pan as you stir to prevent scorching.

1 1/2 cups crushed tomatoes
3/4 teaspoon salt
5
Simmer the beans
Saucepan
Spoon

Add the kidney beans and 1 cup water. Bring to a gentle simmer over medium heat, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the beans are very tender and the gravy coats them. Keep the heat low enough to maintain gentle bubbling rather than a vigorous boil.

3 cups red kidney beans
1 cup Water
6
Mash some beans and finish the gravy
Saucepan
Spoon

Using the back of the wooden spoon, mash about 1/4 cup of the beans against the side of the pan and stir them into the gravy. Add the garam masala and simmer for 2 minutes. The sauce should be thick but spoonable; if it is still thin, simmer for another 2–3 minutes.

1 teaspoon garam masala
7
Add cilantro and serve
Saucepan
Spoon

Remove from the heat and stir the entire 1/4 cup cilantro into the curry. Serve hot, dividing the rajma among four portions.

1/4 cup cilantro
8

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