Rajma Masala

Name: Rajma Masala
Total time: 45 min
Yield: 5 servings
Ingredients: 2 cans (15 oz each), drained and rinsed kidney beans; 1 large, finely chopped onion; 2 medium, pureed tomato; 4 cloves, minced garlic; 1 inch piece, grated ginger; 0.5 teaspoon turmeric powder; 0.5 teaspoon red chili powder; 1 teaspoon garam masala; 2 tablespoons vegetable oil; 0.25 cup, chopped fresh cilantro; to taste salt; 1.5 cups water

A comforting North Indian curry with tender kidney beans simmered in a rich, tangy tomato gravy.

Indian⏱ 45 min✓ No common allergens

✨ High in fiber✨ Good source of protein✨ Good source of iron

Ingredients

Kidney beans2 cans (15 oz each), drained and rinsed
Onion1 large, finely chopped
Tomato2 medium, pureed
Garlic4 cloves, minced
Ginger1 inch piece, grated
Turmeric powder0.5 teaspoon
Red chili powder0.5 teaspoon
Garam masala1 teaspoon
Vegetable oil2 tablespoons
Fresh cilantro0.25 cup, chopped
Saltto taste
Water1.5 cups

Nutrition (per serving, makes 5)

Calories210 kcal

Protein9.9 g

Carbs30.2 g

Fat6.4 g

Fiber8 g

Sugar3.4 g

Sodium472 mg

Vitamin C12.7 mg

Iron2.7 mg

Calcium76.3 mg

Potassium616.7 mg

Estimated values.

Steps

1Heat vegetable oil in a pot or pressure cooker over medium heat, then add chopped onion and sauté until deeply golden brown.
2Stir in minced garlic and grated ginger, cooking for about 1-2 minutes until fragrant.
3Add pureed tomato, turmeric powder, and red chili powder, cooking until the tomato mixture thickens and the oil separates.
4Stir in garam masala and cook for another minute.
5Add the drained kidney beans, water, and salt, bringing the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
6Mash a few kidney beans lightly against the side of the pot to thicken the gravy if desired, then garnish with fresh cilantro before serving.