Rajma Masala is unique as an Indian staple in that it didn’t originate from India. Rajma Masala hails from Mexico! In the 1600s, Portuguese traders brought Rajma (red kidney beans) to southwestern India and this dish quickly spread all throughout the subcontinent. The dish morphed and metamorphosized as it migrated north and is now known as one of the premier North Indian staple dishes. This recipe can take anywhere from 10 minutes to 8 hours to finish, depending on your kitchenware (and hunger levels!). If you have an Instant Pot, this dish should absolutely leap to the front pages of your recipe book due to its creamy, kidney bean texture and zesty, spiced aroma. The key tips to keep in mind while crafting your own Rajma Masala are to drain the excess liquid from your can of kidney beans and to use our Sukhi’s Curry Sauce for easy, spicy flavor. This hearty red kidney bean dish tastes amazing when garnished with cilantro and served alongside long-grain basmati rice or creamy yogurt. It’s often served around lunchtime as rajma chawal (rice) and makes a scrumptious comfort food.