Dinner · 50 min · indian

Rajma Masala

Indian flavors, weeknight effort. Red kidney beans meets onions in a 50-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Red kidney beans
• 2 Onions
• 2 Tomatoes
• 2 tbsp Oil
• 1 tbsp Fresh ginger
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Cumin seeds
• 1 tsp Kashmiri chili powder

Steps

1. Soak the beans overnight, then pressure-cook or simmer 30 minutes until tender but holding their shape.
2. Heat the oil and crackle the cumin seeds 20 seconds, then soften the onions 10 minutes until a deep golden brown — patience here builds the whole curry.
3. Stir in ginger and tomatoes; cook until the tomatoes collapse into a thick, jammy masala.
4. Add coriander, chili, and half the garam masala; fry 1 minute until the oil shimmers at the edges of the pan.
5. Pour in the beans with their cooking liquid and simmer 15 minutes, lightly mashing a few beans to thicken the gravy.
6. Finish with the remaining garam masala and rest 5 minutes so the flavors settle.
7. Serve over steamed rice — rajma-chawal is the classic pairing for a reason.

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