Dish · indian
Rajma Masala
Kidney beans simmered in an onion, tomato, and ginger-garlic gravy until the sauce thickens and clings to the beans. Usually eaten with rice as rajma chawal.
Where it comes from
The dish comes from Punjab, built around kidney beans, a crop suited to the region's climate, cooked slowly into a thick gravy the way legumes are handled across North Indian home cooking. It's a common weekday meal rather than a restaurant dish.
What cooks argue about
Cooks argue over dried beans soaked and cooked from scratch, which hold their shape and take on more flavor, against canned beans that cook faster but turn softer and absorb less flavor.
Versions
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What goes in it
Each one opens everything else made with it.
kidney beans
onion