Rajma (Red kidney bean curry)

Rajma (Red kidney bean curry)


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About this recipe: This is a typical Punjabi rajma recipe that is enjoyed by all! Serve with rice or naan. It also goes very well with your favourite chicken or lamb curry.


Serves: 6 

  • 450g (16 oz) red kidney beans
  • 1/4 teaspoon turmeric
  • salt to taste
  • 1 tablespoon vegetable oil
  • 5cm piece fresh root ginger, minced
  • 2 cloves garlic, minced
  • 3 tomatoes, chopped
  • 1 onion, finely chopped
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon asafoetida
  • 1 tablespoon chopped fresh coriander

Prep:10min  ›  Cook:20min  ›  Extra time:8hr soaking  ›  Ready in:8hr30min 

  1. Soak the kidney beans in plenty of water overnight.
  2. Boil the rajma in a pressure cooker for 20 minutes (or as directed by your manufacturer) with the turmeric powder and salt.
  3. In a large pan, heat the vegetable oil over medium high heat. Add the ginger, garlic, tomatoes, onion and cumin seeds. Saute until fragrant.
  4. Add garam masala, ground coriander, asafoetida and chilli powder and let it simmer for for 2 minutes. Add the cooked rajma; simmer for 5 minutes.
  5. Garnish with fresh coriander and serve.

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