Rajma/Kidney Beans Indian Recipe

Rajma (Kidney beans) is cooked quite often in north Indian houses. Its very high in protien and has good nutritional value. Cooked in tomato gravy gives it a very tasty, mildly tangy flavour and it goes well with steamed rice. Rajma Curry has a beautiful dark maroon colour, much similar to the colour of kidney beans. Kidney beans also comes in a variety, but I prefer small and dark maroon ones as they taste yumm when cooked. These are also called as Jammu Rajmas, named after a Indian State. Prefer Basmati rice to accompany the curry dish.To make my recipe simple I’m not considering garam masalas like cinnamon, bay leaf, pepper corns, cloves etc, but you can use them if you have an idea of their proportions.

Cook and enjoy this recipe with rice.

Being a high protein diet, it’s to take it as lunch than dinner.

Source: wikimedia commons
Source: Wikimedia Commons

Cook Time

Cook time: 30 min
Ready in: 30 min
Yields: 4 people


  • 1 Cup Kidney Beans, Washed and Soaked overnight
  • 3 Medium Tomatoes
  • 1 Medium Onion
  • 4-5 Cloves Garlic
  • 1 Inch Ginger
  • 1 Green Chilli, optional
  • 1 teaspoom Cumin Seeds
  • pinch Asafoetida
  • 1/2 teaspoon turmeric
  • 4 teaspoon Rajma Masala
  • As per taste Salt
  • 5 Cups Water
  • 2 tablespoon Oil, preferably mustard oil or clarified butter
  • 1/2 teaspoon red chilli powder

Follow the flow to experience something amazing

  1. Thoroughly wash and soak Rajma for overnight. So you need to start planning from a day before
  2. In a blender, blend onion, garlic, ginger and green chilli and keep aside
  3. Now blend tomatoes and keep aside
  4. Take a pressure cooker or a thick bottomed pan and place it over flame
  5. Add two tablespoons of oil to it and let it heat for half a minute
  6. Now add cumin seeds and asafoedita and wait till cumin seeds slightly browns
  7. Now add onion garlic ginger chilli paste to it and let it cook till it is slightly brown (around 5 minutes). Keep stirring to avoid burning
  8. When onions turn brown, add turmeric, Rajma masala, red chilli powder, salt and keep stirring for 3-4 minutes
  9. Its time to add tangy tomato paste.Keep stirring and cook till the mixture reduces to half
  10. Add drained Rajma and stir well for a minute. Add water and close the lid. If pressure cooker, cook for about 7-8 whistles and if pan cook till its soft. (Check by pressing the kidney beans by the back of a spoon)
  11. Adjust the gravy by adding more water and cooking further or cooking on high flame to reduce excess gravy
  12. Pour in the serving dish and garnish with coriander leaves

Basmati Rice

1. Wash 1 Cup of Rice thoroughly

2. Soak it in water for as much time as you have (If you have no time you can avoid soaking)

3. Take a pan fill it with water at least 4 times of rice and put it to boil

4. When water starts boiling add rice to it

5. Keep stirring occasionally to avoid sticking to bottom of Pan

6. Check rice if it is cooked (Soft and mash-able)

7. Cover with lid and drain water by holding the pan with cloth on both ends

8. Make sure whole water gets drained and keep it covered in for 4-5 minutes

Other way of draining water is by transferring rice to a sieve but I feel by that method the aroma of rice is lost

Alternatively you can make in Rice cooker or pressure cooker with double amount of water

The draining method is good because the starch is gone that way

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