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Rajma Masala - Kidney Bean Curry
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Kashmiri Rajma Masala

Kidney Bean Curry
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time9 hrs 30 mins
Course: Main Course, Side Dish
Cuisine: Indian, Kashmiri Cuisine
Servings: 6 people


  • 1 cup kidney beans soaked overnight
  • 1 bay leaf
  • 2 tablespoons mustard oil
  • pinch aof asoefetida
  • 1 teaspoon cumin seeds
  • 1 chopped onion
  • 3 tomatoes pureed
  • 1 tablespoon grated ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chile powder.
  • 3/4 teaspoon garam masala
  • salt to taste
  • 2 tablespoons finely chopped cilantro


  • Combine beans, bay leaf and 6 cups water. Bring to a boil. Simmer for at least an hour until beans are tender, adding more water as necessary until beans are cooked.
  • In a deep skillet, heat oil. Add asoefetida. As soon as it stops sizzling, add cumin seeds and onion. Saute until golden brown.
  • Add tomatoes, ginger, coriander and chile. Stir to combine. Add half of the beans and mash the beans with the tomatoes, using the back of a spoon or a masher. Simmer for 10 minutes.
  • Whisk yogurt into 2/3 cup of the bean cooking liquid. Add this and the rest of the beans. Simmer another 5 minutes.
  • Add garam masala, salt and cilantro. Stir to combine.
    Rajma Masala


You can skip the soaking and cooking of the beans and use canned beans instead.