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PAKISTANI FLAVOUR. SHARED EVERYWHERE.
Vegetables & lentils

Rajma Masala

Comforting kidney beans with a rich, spoonable gravy.

North Indian-inspiredMediumVegetarian
Prep10 min
Cook30 min
Soak / rest0 min
Total40 min
Times are estimates, including soaking or resting where shown.
Let’s get cooking
Rajma Masala
AI-generated serving illustration. Your finished dish may vary.

Let’s get cooking.

  1. 01

    Use fully cooked canned kidney beans; drain and rinse them. Chop onion and tomatoes and mince ginger and garlic.

  2. 02

    Fry onion in oil for 7 minutes. Add ginger and garlic for 1 minute, then tomato, spices and salt. Cook 8 minutes until the tomatoes break down.

  3. 03

    Add beans and water and simmer uncovered 18–20 minutes. Mash a few beans to thicken the sauce and finish with coriander. Serve with rice.

A little kitchen care

Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.

Cooking temperature guide ↗
Ingredients & allergy notes

This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.

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COOKING VIEW

Rajma Masala

Step 1 of 3

Use fully cooked canned kidney beans; drain and rinse them. Chop onion and tomatoes and mince ginger and garlic.