April 19, 2013

Rajma Masala / Red Kidney Bean Curry

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Rajma (Hindi ) / Red Kidney Bean (English) ,though not a native of Indian bean variety,has gained popularity in North Indian Cuisine and is an inevitable part of any North Indian feast.
This bean was brought to the Indian sub continent from Central Mexico and Guatemala.
Some of the best grown rajma is from Jammu,India. They are small in shape and deep red in color with a slightly sweet taste.

Rajma  is a hard bean and takes time to cook,hence needs to be soaked for more than 10-12 hrs.
The gravy/curry is made using whole Indian spices and is a perfect accompaniment with steaming hot rice or rotis.

Nutrition Facts
100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate

Preparation Time : 12-24 hrs
Cooking Time : 40 mins
Serves : 3-4

Rajma Masala / Red Kidney Bean Curry


150 gms rajma / red kidney beans
2-3 medium sized tomatoes
1 medium sized onion chopped
1 tsp finely grated ginger
1 tsp garlic paste
2-3 bay leaves / tej patta
stick of cinnamon /dalchini
2-3 cloves
1 tsp cumin seeds
2 tsp chilli powder
1 tsp dhania powder
pinch of turmeric
corriander/cilantro for garnish


  • Wash and soak the rajma overnight or for 24 hrs or atleast 12 hrs.
  • Rinse the rajma well again and in a pressure cooker,add the rajma,bay leaf,cinnamon stick ,pinch of salt and about 2-3 cups of water.
  • Pressure cook for about 3-4 whistles or until soft .Donot throw the water,it can be used in the gravy.
  • Make a puree out of the tomatoes and keep ready.
  • In a skillet/kadai,heat a little oil,crackle the cumin seeds and saute the whole spices (bay leaf,cinnamon and cloves).
  • Add the onions and saute until light pink.
  • Add the ginger,garlic paste and saute till the raw flavor is lost and finally add the tomato puree.
  • Put in the chilli powder,dhania powder,tumeric and about 1 cup of water(the rajma cooked water can be used) and cook well until the water reduces and a gravy is formed.
  • Add in the cooked rajma and cook covered for about 7-8 mins .
  • Adjust the spices at this stage if you feel spice level /salt is needed.
  • Garnish with corriander and serve hot with rice or rotis.

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