Dairy-Free Rajma Masala

Indulge in the comforting, bold flavors of this Dairy-Free Rajma Masala, a plant-based twist on the classic North Indian red kidney bean curry. Packed with protein-rich legumes and simmered in a fragrant medley of aromatic spices like cumin, garam masala, and coriander, this wholesome recipe is entirely dairy-free while remaining irresistibly creamy. Freshly pureed tomatoes and a hint of lemon juice lend a tangy richness to the thick, hearty gravy. Perfect for weeknight dinners or special occasions, this one-pot vegan delight pairs beautifully with basmati rice or warm flatbreads. Ready in just over an hour, this easy homemade rajma masala promises restaurant-quality taste right from your kitchen!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup Dried kidney beans
• 4 cups Water
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 4 Garlic cloves, minced
• 1 inch Ginger, minced
• 3 medium Tomatoes, pureed
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1.5 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1.5 teaspoons Salt
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Rinse the dried kidney beans under cold water. Soak them in water overnight or for at least 8 hours.

Step 2

Drain the soaked kidney beans and place them in a pressure cooker. Add 4 cups of fresh water and cook the beans under pressure for about 15-20 minutes, or until they are soft. Release the pressure and set aside.

Step 3

In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they are aromatic.

Step 4

Add the chopped onions to the pan and sauté them until they become golden brown.

Step 5

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 6

Pour the pureed tomatoes into the pan and mix well. Cook until the tomatoes have reduced and the oil starts to separate from the mixture.

Step 7

Add the turmeric powder, red chili powder, coriander powder, and salt to the pan. Stir well and cook the spices for about 2-3 minutes.

Step 8

Add the cooked kidney beans along with their cooking liquid to the pan. Stir to combine with the spice mixture.

Step 9

Allow the mixture to simmer on low heat for about 20-25 minutes, or until the gravy thickens and the flavors meld together.

Step 10

Stir in the garam masala and lemon juice. Cook for another 2 minutes.

Step 11

Garnish with fresh coriander leaves before serving.

Step 12

Serve the Dairy-Free Rajma Masala hot with rice or flatbread.

Nutrition Facts

Serving size	(1454.6g)

Amount per serving	% Daily Value*
Calories	1061.7

Total Fat 32.1g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3662.0mg	0%
Total Carbohydrate 151.4g	0%
Dietary Fiber 56.6g	0%
Total Sugars 14.7g
Protein 52.8g	0%

Vitamin D 0IU	0%
Calcium 483.2mg	0%
Iron 23.8mg	0%
Potassium 3695.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 19.1%

Carbs: 54.8%