Rajma Masala Recipe: A 15-minute lunch version

This 15-minute simplified Indian kidney bean curry will leave you satisfied every day of the week

Rajma masala does not seem like an easy meal but what if I told you this simplified curry is quicker than buying a meal deal from the nearest supermarket?

I know that weekday lunches can feel like a challenge. Espcially, between work, family, and the general chaos of the day, cooking a full meal might be the last thing on your mind. It’s easy to fall into the trap of uninspiring meal deals or leftovers. But what if, you could enjoy a protein-packed, warm, hearty, and nourishing homemade meal instead? Enter, this 15-minute Rajma Masala recipe!

Rajma Masala: A trip down memory lane

If you are of Indian origin, there is a very high chance you enjoyed Rajma Masala and jeera rice on a lazy Sunday afternoon. Whether it was at home or at Punjabi friends place or at a local dhaba I’m sure you do not associate Rajma Masala with a power-packed weekday lunch. However, what if I were to tell you that this recipe packs all the protein from kidney beans but skips on the indulgence?

This quick and simplified Rajma Masala is the answer to a healthy but nostalgic, quick weekday meal. Packed with plant-based protein, rich in flavor, and naturally vegan and gluten-free, it’s a wholesome dish that comes together effortlessly. It’s tangy, lightly spiced, and incredibly satisfying; perfect for fueling your afternoon without the post-lunch slump.

Serving Suggestions

Serve it with a bowl of yogurt (or a dairy-free alternative), fresh salad greens, and your favorite carb (rice, roti, or even toasted sourdough) for a complete and balanced meal. Want something more indulgent? Try our authentic occasion-worthy Rajma Masala for a deeper, slow-cooked flavour.

Kidney Beans: A nutritional guide

Kidney beans (Rajma) is not just a source of protein. Red kidney beans is rich in iron, magnesium, antioxidants and folate. This makes it a well-rounded meal, especially for women. It is a truly protein-packed legume, with 48% of the nutritional value being proteins. This ensures that they are excellent to avoid rapid spikes in sugar levels.

What you need

(serves 2)

• 1 can (400 g), Canned chopped tomatoes (preferably tomatoes on the acidic side such as the Waitrose Essential chopped tomatoes)
• 1 can (400 g), Canned Kidney beans
• 1 red onion, chopped
• 2 bay leaves
• 1 inch cinnamon stick
• 1 tsp turmeric powder (optional)
• 1 tsp cumin seeds or 1/2 tsp cumin powder (optional)
• 2 tsp garam masala (or 2 tsp rajma masala, if you have it)
• 2 tsp red chilli flakes (optional, or add to taste if you like it spicier)
• 2 tsp grated or canned ginger (or 1-inch piece, grated). I love this preserved and chopped ginger for quick recipes.
• 2 tsp pre-chopped garlic (or 4 finely chopped garlic cloves). This is the pre-chopped garlic I use in all my quick Indian recipes.
• 2 tbsp oil (any neutral oil works, I use olive oil)

Let’s dive into this quick Rajma Masala recipe!

• Heat the oil in a pan. Add your cumin seeds (hold off if you are using cumin powder), cinnamon sticks (hold off if you are using cinnamon powder), and bay leaf.
• Once the cumin pops, add the chopped onions and garlic.
• When the onions turn transluscent and the spices are fragrant, add your garam masala, cumin and cinnamon powder (if applicable), and chilli flakes. Combine well.
• Now add your canned tomatoes. Let it simmer for 5 minutes. Add your salt to taste and combine well.
• Add half a cup (150 ml) water and your canned beans. Draining and rinsing your beans is not required. However, if you prefer to drain and rinse them, add a full cup of water and a pinch of salt. Stir well and let it simmer for 5-10 minutes on a medium flame until the flavors meld.
• Check your consistency. You may wish to leave it thicker for serving with rice. For serving with roti, naan or bread, you can add some more water (half a cup), some salt and chilli flakes to taste, and let it simmer on a low flame for 5 minutes.
• Garnish with dried fenugreek leaves (kasuri methi) and a few coriander leaves.
• Squeeze a dash of lemon before serving.

Serving Suggestions

1. Serve with steaming hot jeera rice
2. Pair it with roti or naan for a classic North Indian lunch
3. Try it with a crusty sourdough toasted with Extra Virgin Olive Oil: trust me it is amazing!
4. Make an Indian-inspired bean wrap inside with a tortilla; add some salad greens for a crunch. Specifically, adding chopped onion, coriander, tomatoes, green chillies and cucumber will make a great Indian-style fresh salsa for the wrap. This is known as a Kachumber salad.

Loved this quick Indian curry? Try out the indulgent smoked aubergine curry (Baingan ka Bharta) or this unique but seasonal Undhiyu .

If you love beans and want to add it as a protein of choice, try this super versatile Butter Bean soup or the Italian classic dish, Ribollita, made with Cannelini beans.

Let me know if this was a simple recipe. Looking forward to hearing what you paired it with in the comments below!