Botanical
Vegan Tabbouleh with Pomegranate
This tabbouleh is herb-led, with finely chopped parsley and mint around a modest amount of bulgur. Tomato, cucumber and pomegranate bring juiciness and small…
Botanical
Kidney Bean Rajma Masala
Rajma masala is a kidney-bean curry in which a reduced onion-tomato base coats soft beans. Cumin, coriander and garam masala give layered warmth. Mashing a small portion of the cooked beans builds body while leaving most of them intact.
🌿 Vegan 🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Canned or otherwise fully cooked kidney beans are required for this formulation. A bean should have a creamy centre with no hard core. Raw dried kidney beans cannot simply replace the cooked quantity in the same short curry method.
Brown the onion evenly before adding ginger, garlic and tomato. Give the tomato-spice base time to thicken before the beans and water go in. Simmer gently, stirring along the bottom because mashed beans make the sauce more likely to catch.
If the curry remains thin, mash a few beans and simmer briefly before adding any new thickener. If it is too thick, add hot water in small portions. A raw tomato flavour should be dealt with during the masala stage rather than hidden under extra garam masala.
About This Recipe
Rajma masala is a kidney-bean curry in which a reduced onion-tomato base coats soft beans. Cumin, coriander and garam masala give layered warmth. Mashing a small portion of the cooked beans builds body while leaving most of them intact.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy saucepan
- ✓ Wooden spoon
- ✓ Knife and board
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare the beans: Rinse canned kidney beans and drain. This recipe starts with fully cooked beans; do not put raw dried kidney beans directly into the curry.
- Brown the onion: Heat oil in a heavy saucepan over medium heat. Add cumin seeds for 20–30 seconds, then onion and cook for 8–10 minutes until golden, stirring often.
- Build the masala: Add ginger and garlic for 1 minute. Stir in ground coriander, turmeric and chilli for 20 seconds, then add tomatoes and salt.
- Reduce the tomato: Cook uncovered for 10–12 minutes, stirring, until the tomato darkens and the mixture is thick enough to leave a track across the pan.
- Simmer the beans: Add kidney beans and 300 ml water. Simmer gently, partly covered, for 20–25 minutes; stir occasionally so the base does not catch.
- Thicken and finish: Mash about 3 tablespoons of beans against the side of the pan. Add garam masala and simmer for 3 minutes. Adjust salt, loosen with a small splash of water if necessary and finish with coriander.
Chef Notes & Tips
Kidney bean safety depends on proper pre-cooking. Canned beans make this version predictable. Let the tomato base reduce before adding beans; boiling a watery sauce hard can break their skins.
Ingredient choices: Canned or otherwise fully cooked kidney beans are required for this formulation. A bean should have a creamy centre with no hard core. Raw dried kidney beans cannot simply replace the cooked quantity in the same short curry method.
Cooking control: Brown the onion evenly before adding ginger, garlic and tomato. Give the tomato-spice base time to thicken before the beans and water go in. Simmer gently, stirring along the bottom because mashed beans make the sauce more likely to catch.
If something goes wrong: If the curry remains thin, mash a few beans and simmer briefly before adding any new thickener. If it is too thick, add hot water in small portions. A raw tomato flavour should be dealt with during the masala stage rather than hidden under extra garam masala.
Ingredient Substitutions
- ↔ Kidney beans → canned borlotti beans for a different bean curry
- ↔ Fresh tomatoes → canned crushed tomatoes
- ↔ Coriander garnish → omit if disliked
Food Safety & Doneness
This recipe uses fully cooked beans or pulses. Canned beans can be drained and rinsed; raw dried kidney beans must not be added directly or cooked only at slow-cooker temperatures. Keep cooked pulses refrigerated until needed.
Serving & Plating
Serve hot with plain rice and a fresh vegetable accompaniment. Allow the curry to settle briefly before serving so the sauce coats the beans evenly.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Discover More
Related Recipes
Botanical
Botanical
Vegan Asian Sesame Noodle Salad
Sesame noodle salad combines cool noodles with crisp vegetables, cooked edamame and a ginger-sesame dressing. The strands should separate easily and carry a light,…
Botanical
Vegan Lentil Roasted Pepper Salad
Green lentils and roasted peppers make a substantial salad with smoky-sweet vegetables and a lemon-mustard dressing. Rocket and parsley give freshness against the earthy…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.