Rajma masala
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Use commercially canned kidney beans for this method. Drain and rinse them, then dice the onions and prepare the garlic and ginger. This timing does not include preparing dried kidney beans.
- Step 2
Follow the recipe
Heat the oil in a large saucepan over medium heat. Cook the onions for about 10 minutes, stirring, until golden and soft. Add the garlic, ginger and cumin; stir for 1 minute.
- Step 3
Follow the recipe
Add the crushed tomatoes and salt. Simmer for 10 minutes, stirring regularly, until the sauce is slightly darker and thicker. Turn down the heat if it catches on the bottom.
- Step 4
Follow the recipe
Add the canned kidney beans, garam masala and water. Bring to a gentle simmer, then cook for 25 minutes, stirring occasionally. Mash a few beans into the sauce to thicken it.
- Step 5
Follow the recipe
Check that the beans are hot throughout and soft enough to crush easily. Add a small splash of water if the sauce is too thick, or simmer uncovered a little longer if it is watery. Taste and adjust salt only after checking the canned beans' seasoning.
- Step 6
Follow the recipe
Divide into eight shallow portions for prompt chilling, or serve immediately. Follow the cook-ahead storage guidance below. Any rice or bread served alongside would need to be prepared and counted separately.
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Cookware for this recipe
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Large heavy saucepan
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Colander
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Spoon or potato masher
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Eight shallow meal containers
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Measuring cups and spoons
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Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Digital kitchen scale
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Amazon option: Etekcity Digital Kitchen Scale, 11 lb
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
8 portions from one batch. Portion size and timing need kitchen testing. Separate wet sauces and crisp/raw garnishes. Use clean shallow food-safe containers and keep portions small enough to chill promptly.
Refrigerate promptly at 40°F or below, within 2 hours (1 hour above 90°F). For cooked meals use within 3–4 days, or freeze earlier portions intended for later days. Follow stricter ingredient and package guidance.
Thaw in the refrigerator; reheat cooked leftovers to 165°F throughout. Stir and check several places. Keep cold salads cold rather than applying a reheating instruction to them. Texture after freezing is a proposed use, not a tested result. Label date and contents; use freezer-rated packaging and manufacturer headspace instructions.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.