Rajma Curry


This is a simple preparation of kidney beans or rajma. Rajma Chawal is a very popular meals in North India. Rajma should be cooked properly when you are preparing any dish with that. This curry you can be served with steamed rice or chapathis.


  • Rajma / Red kidney beans – 1/2 cup
  • Onion – 1
  • Tomato – 2
  • Ginger – 1 teaspoon, finely chopped
  • Red chilli powder – 1 teaspoon
  • Coriander powder – 3/4 teaspoon
  • Amchur powder(Dried Mango powder) – 1/2 teaspoon
  • Cumin seeds  – 1/2 teaspoon
  • Cinnamon – 1/4″ piece
  • Cloves – 2
  • Green Chilli – 1, finely chopped


  1. Soak rajma in water for 6 hours. Drain and discard the water. Pressure cook with enough water and salt.Puree the tomatoes without adding water.
  2. Heat a pan with oil, add cumin seeds,cinnamon,cloves and green chili. When it splutters add ginger saute for a second then add onions and fry till translucent.
  3. Add tomato puree along with the spice powders and required salt.Let it boil till raw smell leaves.It will start thickening after few minutes, simmer and cook.
  4. Add rajma along with cooked water and cook on medium flame for some time.Give a quick stir then garnish with coriander leaves and switch off.

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