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 rice or Indian bread (roti)


  1. Soak Kidney beans (Rajma) over night.
  2. You can either use Instant pot or pressure cooker to cook the beans. (cook with 4 cups of water, 1 tsp of salt)
  3. In a pot dry roast 1/4th th tsp cumin (jeera), add chopped ginger and garlic, onion – stir for 1 min, add tomato puree, chili powder, turmeric powder- let them cook for 5 mins.
  4. Add the cooked kidney beans (Rajma) with its liquid. Add 1 and half table spoon of Rajma masala (MDH), 1 tea spoon kasoori methi (optional)– stir well and let it cook for 5 mins. 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 chillies, 1 tsp cumin (jeera), 4 black cardamom (elaichi), 1 Tbsp coriander seeds, ½ tsp peppercorns, for 4-5 mins – Grind these into fine powder



Dry kidney beans (Rajma)– 250 gms,
1 onion finely chopped
2 tomatoes chopped (or 200 gm Tomato puree)
5 cloves – finely chopped
1 inch ginger, finely chopped
1 tsp chili powder
¼ tsp cumin powder (jeera)
1/8th tsp turmeric
1 tsp salt
1 tsp kasoori methi – crushed (optional)
1.5 Tbs Rajma masala
2 tbs of finely chopped cilantro