Rajma Curry

As a kid, I used to cringe at the thought of eating rajma (kidney beans). Once upon a time, it was high on my list of dislikes. Over a period of time, this subsided and I was able to eat it every now and then. Nowadays, I can’t believe I ever disliked rajma! Funny how over the years my taste evolved. This is a story I have heard from many people, not necessarily only with rajma but many other dishes. Rajma is one of those homely, nutritious ingredients that will fill you up well. This recipe is a loved preparation at my home and there are days when I crave this with a hot plate of rice.


  • Prep time – 10 minutes
  • Cook time – 30 minutes


  • Cooked Red Kidney Beans – 2.5 cups
    • I used canned beans
    • If you have uncooked beans, while cooking ensure that you don’t overcook the beans
  • Red Onions (finely chopped) – 2 cups
  • Roma Tomatoes (chopped) – 1 cup
  • Ginger garlic paste – 4 tsp
  • Cardamom – 2
  • Cloves – 6
  • Cinnamon Stick – 2-inch piece
  • Dry Red Chilli – 1
  • Turmeric Powder – 1/2 tsp
  • Kashmiri Red Chilli Powder – 2 tsp
  • Coriander Powder – 2 tsp
  • Cumin Powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Vegetable Oil – 6 tbsp
  • Water – 1.5 cups
  • Salt to taste
  • Coriander leaves (chopped) – 3 tbsp


  1. Heat the oil in a deep dish pan. Add the cardamom, cloves, cinnamon stick and dry red chilli. Saute for 30 seconds on medium heat
  2. Add the ginger garlic paste and onions. Saute till the onions turn brown
  3. Add the tomatoes. Saute till the tomatoes are soft
  4. Meanwhile, in a small mixing dish, mix the red chilli powder, cumin powder, coriander powder and turmeric powder with 4 tbsp of water. Mix it all together and set aside
  5. When the tomatoes are soft, add the cooked kidney beans and the prepared masala paste. Mix (gently) everything for 2 minute
  6. Add the water, salt, and garam masala. Mix it again for 2 minutes
  7. Leave it on medium heat and let it cook for 2 minutes
  8. Garnish with coriander leaves and enjoy 🙂

Rajma Curry


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