Rajma Curry / Kidney Beans Masala  

It is one of the most loved Punjabi vegetarian curries. In this dish, red kidney beans are cooked with onions and tomato puree.

I have recently tried this recipe when my younger sister and her husband was in Australia. He was very familiar with this dish as he is brought up in Mumbai and a daily dish in their home. He basically taught me how to make this recipe and we cooked together to make this dish a success. We all had a very good time then.. Hope you all like his recipe..

Preperation Time: 10 min.+ soaking time 8 hour

Cooking Time: 35 min.

Serves: 6


Rajma (red kidney beans) - 250gms (washed and soaked)

Onion - 3 (finely chopped)

Ginger paste - 2 Tbsp

Garlic paste - 2 Tbsp

Tomato puree of 4 tomatoes

Green chilli - 2 (chopped)

Coriander powder - 2tsp

Cashmere chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/2 tsp

Garam masala powder - 1 tsp

Rajma masala - 2 tsp, available at most Indian stores.

Kasoori methi (roasted and powdered) - 1 Tbsp

Salt - to taste

Oil - 4 Tbsp

Preparation Method

Soak rajma in water overnight. Rajma will double in volume after soaking.

Cook rajma in a pressure cooker along with salt and the water that you soaked in and keep aside.

Heat oil in a pan.

Add onions, green chilli, ginger - garlic paste and sauté till the onion turns golden brown.

Add tomato puree, mix well and cook for 8 - 10 minutes (on a low-medium flame).

Add coriander powder, cashmere chilli powder, turmeric powder, cumin powder, rajma masala and 1/2 tsp garam masala powder.

Stir continuously until the raw smell of the spices disappears.

Now add rajma along with the water.

Mix well and cover it for another 15 minutes. (mash some rajma and leave some of them as a whole).

Open the lid and add kasoori methi powder (rub with hands before you add) and 1/2 tsp garam masala.

Give it a good stir and the rajma is ready to be served.

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