Vegan Rajma Masala | Cooking With Jade

Vegan Rajma Masala

< 1 minute
Vegan Rajma Masala


Prep Time 10 minutes
Cook Time 45 minutes
Cuisine Indian
Servings 4



  • 1 cup red kidney beans
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp grated ginger
  • 2 tomatoes chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp olive oil
  • Fresh coriander leaves chopped (optional)


  • Rinse the kidney beans in a fine-mesh strainer and soak them in water for at least 4 hours or overnight. Drain the water and rinse the beans again.
  • In a large pot, bring 4 cups of water to a boil. Add the kidney beans and reduce the heat to low. Cover the pot and simmer for 30-40 minutes until the beans are soft and tender.
  • In a separate skillet or frying pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  • Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  • Add the chopped tomatoes and cook for 5-6 minutes until they have softened and released their juices.
  • Add the tomato mixture to the pot with the kidney beans. Stir well to combine.
  • Cover the pot and simmer for an additional 10-15 minutes until the flavors have melded together and the rajma masala has thickened.
  • Serve the Rajma Masala hot with rice or naan bread. Garnish with fresh coriander leaves, if desired.


Calories: 190 | Total Fat: 3g | Total Carbohydrates: 32g | Dietary Fiber: 11g | Protein: 11g

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