RAJMA CURRY -Kidney Beans Curry


Rajma (Red kidney beans) Curry is a famous North Indian recipe. Kidney beans vary in sizes. Avoid buying large beans since it takes much time to cook than normal beans. Also the gravy will not get absorbed into the large bean easily.



AUTHOR : Dimple              CUISINE : North Indian
COURSE : Side Dish           YIELD :2-3 serving


  • Oil/Butter – 2 Tbsp
  • Cumin seeds – 1 Tsp
  • Hing – a pinch
  • Ginger garlic paste – 1 Tbsp
  • Green chillies – 2
  • Onion(large) – 1
  • Tomato(medium) -2
  • Salt – as required
  • Red chilli powder – 1/2 Tsp
  • Turmeric – 1/2 Tsp
  • Coriander powder – 2 Tsp
  • Garam masala – 1 Tsp
  • Kasturi Methi –  small pinch
  • Water – as required

For cooking Rajma :

  • Rajma(kidney beans) – 1/2 cup
  • Water – as required
  • Salt – as required


  1. Soak Rajma(Kidney Beans) Overnight, nearly 8 to 10 hours.
  2. Wash and drain this. Add some salt and pressure cook this for 8 whistles with 2 cups of water. Let it cool down.
  3. When the pressure is released check whether rajma is cooked well. No need to be in mashy consistency but it should break easily.
  4. Filter the water and keep it separately. (we use this for gravy)
  5. Roughly chop onion and green chillies and grind it into a paste.
  6. Roughly chop tomatoes and grind it.


  1. Keep a pan on medium flame. Add 2 Tbsp Butter/Oil.
  2. When it is hot add Cumin seeds and hing. Saute once and add Ginger Garlic paste.
  3. Saute until there is no raw smell. Add onion+green chilli paste. Saute till the color changes.
  4. Add tomato paste and salt. (remember we have added salt while cooking rajma) Cover with a lid and cook for about 2-3 min.
  5. Then add red chilli powder, turmeric, coriander power and give a quick mix.
  6. Add garam masala and rajma water. (water from cooked rajma)
  7. Mix well and close the pan with a lid. Let it cook until the oil oozes out. Mix occasionally to avoid burning at the bottom.
  8. Add cooked rajma and crushed kasturi methi. Simmer it for 5-7 min. Let those rajma absorb masala from gravy.
  9. Finally garnish with some coriander leaves and turn  off the heat.


  • Soaking rajma is very important step. Otherwise it will not cook well.
  • Instead of paste, you can add finely chopped onion and tomato.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :




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