Simple Rajma Masala Curry

Rajma or Red Kidney beans are very popular in North India where a well-loved dish is named after them.As with all beans (like Kabuli Chana, Black-Eyed Peas etc), which are high in fiber and full of nutrition, Rajma too has gas-producing enzymes. The trick to beating these, is to change the soaking water every few hours (before cooking) and cook them till soft.

Kidney Beans (Rajma) 1 cup/8 ounce

Rajma Beans

Medium sized Onion 1
Large Tomato 1
Green chili 2
Chopped Tomato n Onion

Ginger-garlic ( 1 tbsp
Garam masala Powder 1/2 tsp
Coriander (Dhania) Powder 1 tsp
Cloves 2
Cinnamin 1 "inch
Bay Leaf 1
Cardamom 2
Salt To taste


  • Soak the Raj ma overnight.
  • Boil in a pressure cooker till tender.
  • Heat oil in a pan and add the chopped onions and ginger garlic paste.
  • Cook till brown.
  • Add the tomatoes, green chillies,turmeric and cook till pulpy.
  • Add coriander powder, salt and 2 cups water and boil well.
  • Add the Raj ma and cook on a low flame for about 10 minutes.
  • Add the gar am masala powder and cook further for another 15 minutes or till the gravy thickens.
  • Garnish with coriander leaves.
  • Serve hot with Chapatis
Note: If U want add Little bit Chat Masala Also.


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