Rajma Masala with Canned Rajma/Beans

Rajma masala is a savory, spicy (with a touch of sweet) curry made with canned kidney beans that goes well with rice as well as well as chapatti and naan. It is an Indian recipe made with basic everyday spices.

This recipe is completely different from the rajma chawal recipe that is popular in the Northern states of India. This recipe is quick, easy, yummy and will garner a lot of compliments from family and friends.

About the Recipe

I came up with this recipe for rajma masala because I was pressed for time. One day I opened the door to my pantry and saw 2 cans of kidney beans staring at me. My husband had bought them when he went grocery shopping. Although I am not a huge fan of using canned products, I decided to use these beans. I threw together few other ingredients and voila, I had a finger-licking curry recipe which I have been making for years now.

Because I was using canned rajma, my workload for this recipe reduced to about half the time. So, since then I having been making rajma masala with canned beans especially if I am having a party/get-together or if I need to whip up something quickly. I have received many compliments for this recipe. I also have friends that have requested a written recipe and this is for them.

Ingredients for Rajma Masala

Canned Rajma/Kidney Beans: For this recipe I use the vibrant red kidney beans. You can use the lighter kidney beans also. However, there is some prep involved. See below or the recipe card on how to use canned kidney beans for rajma masala.

You can use reqular dry rajma or kidney beans for this recipe. However, you will need a day’s prep for it. You will have to soak the kidney beans overnight and next day pre-cook it either in a pressure cooker or Instant pot to get the right texture.

Onions: I used a lot of onion for this recipe. Finely chopped onion is perfect. Also I am not really particular on which types of onion to use. Even though I have listed red onions in the ingredients, you can use yellow or white onions if you prefer.

Green Chili, Ginger and Garlic: These ingredients are added while sauteing the onion to add flavor to it. I prefer keeping the green chili whole. With ginger and garlic I liked to use finely chopped instead of a paste because, I want that texture or bite in the rajma curry.

Tomato Puree: is one of the most important ingredient in this recipe. I don’t use fresh tomatoes for this recipe. Instead tomato puree acts as the base for this rajma masala curry.

Chili Powder, Garam Masala and Turmeric powder: These 3 are the main spice powder for this recipe. You don’t need the rajma masala powder for this recipe. These basic recipe is found in most Indian masala boxes and you don’t have to go out of the way for special spices or spice mixtures. You can add the amount of chili powder to make it more or less spicy.

Ketchup: is my secret ingredient. Well now it is not a secret anymore. I add ketchup in rajma masala for two reasons; one is it adds a delicate balance of sweetness and second is it helps thicken the curry.

Coriander Leaves: chopped coriander leaves are added as garnish. It also bring together all of the flavors and help enhance the recipe as well as the asthetic of this dish.

How to Make Rajma Masala

• The first step is to drain all of the liquid from the canned kidney beans. Rinse the beans at least 3 times.
• Next, add oil to a pan and heat it. Add onions and saute until translucent.
• Add green chili, ginger and garlic. Saute for a few seconds.
• To this add chili powder, garam masala, turmeric and tomato puree. Stir and saute all of these spices for a few second as well.

• Add water. Mix well. Let it boil on high flame for around 2 minutes.

• Next add rajma (beans) and mix well. Cover with lid and let it cook for 2 minutes on high flame.

• Add ketchup and cook for another 1 or 2 minute on low flame. Remove from flame. Garnish it with cilantro/coriander leaves.
• Serve hot with rice or paratha.

If you have ever wondered how to make rajma, this recipe is for you. I promise, you will not be disappointed with this recipe. If you have made it let me know in the comments below or tag me on Instagram @babsprojects.