Rajma (Kidney Beans Curry)

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If you have already cooked beans and masala powder, this is a quick fix meal. It goes well with brown rice or Indian bread (roti).


  1. Soak Kidney beans (Rajma) overnight.
  2. You can either use an Instant Pot or pressure cooker to cook the beans. (Cook with 4 cups of water and 1 teaspoon of salt.)
  3. In a pot dry roast 1/4 teaspoon of cumin (jeera), add chopped ginger, garlic, and onion. Stir for 1 minute. Add tomato purée, chili powder and turmeric powder and let them cook for 5 minutes.
  4. Add the cooked kidney beans (Rajma) with their liquid. Add 1 1/2 tablespoons of Rajma masala (MDH), 1 teaspoon of kasoori methi (optional) and stir well. Let it cook for 5 minutes. Garnish with chopped coriander leaves.

If you cannot get Rajma masala powder in your nearby stores you can also make your own masala powder: Dry roast 5 dried red chilies, 1 teaspoon of cumin (jeera), 4 black cardamom (elaichi), 1 tablespoon of coriander seeds and 1/2 teaspoon of peppercorns, for 4-5 minutes. Grind these into a fine powder.



250 grams of dry kidney beans (Rajma)
1 onion, finely chopped
2 tomatoes, chopped (or 200 grams of tomato purée)
5 cloves, finely chopped
1-inch of ginger, finely chopped
1 teaspoon of chili powder
1/4 teaspoon of cumin powder (jeera)
1/8th teaspoon of turmeric
1 teaspoon of salt
1 teaspoon of kasoori methi, crushed (optional)
1 1/2 tablespoons of Rajma masala
2 tablespoons of finely chopped cilantro