This aromatic curried kidney bean dish hails from the Punjab region of India, where it is a mainstay of home cooking. It is typically served with either basmati rice or Indian naan.

Prep time: 20 min

Cook time: 120 min

Total time: 140 min

Rajma Masala
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings


  1. Rinse and soak Light Red Kidney Beans in plenty of cold water overnight.

  2. Discard soaking liquid, rinse, then boil beans in large pot of fresh water until tender, about 1 to 1-1/2 hours.

  3. Drain and set aside. Remove 1/2 cup beans and crush into paste.

  4. Grind onion, tomatoes, ginger, coriander, chile flakes, chili powder, bell pepper, cumin, turmeric, black pepper and cinnamon in food processor until thick paste forms.

  5. Add ghee to large sauté pan over medium-high heat, add spice paste and cook until brown and aromatic, about 10 minutes.

  6. Add beans, Amchur Powder and vegetable broth to pan, bring to a boil and cook until sauce has thickened, about 15 minutes.

  7. Serve over steamed rice.