Rajma Curry

A very popular Punjabi (Vegetarian) dish.  This simple yet delicious dish is served with plain basmati rice and the combination is referred to as Rajma Chawal in Northern India.  Rajma (kidney beans) is rich in iron and protein.

Rajma Curry

250 gm kidney beans or rajma
½ tsp whole cumin seeds or jeera
3 garlic cloves
½ inch ginger, chopped
1 onions, chopped
2-3 green chilli
100gm tomatoes, chopped or tin
2 bay leaves
1 tsp turmeric
1 tsp coriander powder
½ tsp cumin powder
¼ tsp chilli powder, as per taste
1tsp garam masala
3 tbs. cooking oil
Coriander leaves handful
Salt to taste


  • Soak rajma for 5 hours and pressure cook by adding 500ml fresh water, bay leaves, few drops of oil and cook until soft.  If using tinned kidney beans, drain and rinse before use.
  • Heat oil in a heavy base pan
  • Add cumin seeds and let it sizzle.  Add onion, garlic, ginger, green chilli and fry till golden.
  • Add red chilli powder, turmeric powder, coriander powder and stir.
  • Add chopped tomatoes and cook till oil begins to separate.
  • Now add rajma along with the water content from pressure cooking.  Add more water if required (depends on how thick gravy you want).
  • Cook on simmer for fifteen minute stirring occasionally.
  • Mash a few rajma against the side of the pan with a spoon to thicken the gravy.
  • Add garam masala powder and salt.  Cook for another 5 minutes.
  • Turn off the heat.
  • Garnish with coriander leaves.
  • Serve with basmati rice and chopped onions.


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