Rajmah Masala

This is Good.  Well, to be truthful, Good is an understatement.  This is the kind of dish that sends you to a taste bud heaven when it’s in your mouth; the kind of dish that you daydream about.  I recommend that you make this immediately, like right now.

Rajmah masala is a rich, deep-bodied spicy curry made of red kidney beans and tomatoes.  For the longest time I relied on a box mix of spices that I bought at my local Indian food store (much like curry powder, but rajmah masala powder instead), but then I thought it was time to go all from scratch and blend my own spices.  Like almost all homemade delights, it exceeded expectations in taste and texture.  Granted this a relatively intense meal that requires a good bit of preparation, it is well worth all of the chopping and stirring.

This meal is also totally freezer friendly!  Simply spoon portions of rajmah masala and rice into plastic bags, label, and reheat as necessary.

I strongly encourage you to make this.  It may be out of your norm, but the investment in time and spices will greatly reward you.


Rajmah Masala

Recipe adapted from SmittenKitchen (http://smittenkitchen.com/2009/02/red-kidney-bean-curry/)

1 tablespoon olive oil

0.25 cup freshly chopped ginger root (if you’re short on time, most Indian food stores sell ginger paste in a jar)

1 medium yellow onion, chopped

1 large jalapeno or green chili, seeded and finely chopped

4 cloves of garlic, minced

8 ounces of tomato puree (a thicker version of tomato sauce)

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

0.5 teaspoon cumin seeds

0.5 teaspoon ground turmeric

0.25 teaspoon cayenne (this is really according to your tastes)

3 cups of pre-cooked red kidney beans (or 2 15-0unce cans, rinsed and drained)

1 plum tomato chopped (or 0.25 cup of canned chopped tomatoes)

2-3 cups water (it depends on how thick of a sauce you want)

a large handful of cilantro or flat-leaf Italian parsley

1 tablespoon lemon juice

yogurt and white rice or naan bread, to serve


In a medium-sized, heavy bottomed pot, heat the oil over medium-high heat.  Add the ginger, onion, and jalapeno and saute until soft, about 5 minutes.  Add the garlic and cook one minute more.  Pour in the tomato puree and stir in the salt and remaining spices.  Cook, stirring frequently, for about 5 minutes.  Add in the kidney beans, water and tomato.  Bring to a boil and reduce heat, allowing to simmer uncovered for at least 10 minutes.  Before you are ready to serve, stir in the parsley and lemon juice.  Taste, adding more salt if needed.  Serve hot.

Serves 6



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