How to make Rajma curry

Rajma masala served with boiled rice (Rajma chawal) is a popular dish throughout northern India  and is one of the most satiating meals. Protein rich rajma is cooked in a flavourful onion tomato gravy. Rajma tastes delicious with rotis and parathas too.


1 cup Kidney Beans (Rajma )                       
2 large onions finely chopped (pyaaz)                              
2 tomatoes, chopped (tamatar)
1 tsp cumin seeds (jeera)
2 to 3 cloves garlic (lehsun)
1/2 inch ginger (adrak)             
1 tbsp Oil  (tel) 
½ tsp Turmeric powder (haldi)                                                                                1 tsp Cumin-Coriander powder (dhaniya jeera powder)                             
2 tsp Red chilli powder (laal mirch powder)        |
2 tsp raw mango powder (amchoor)    
1 tsp Garam masala powder                       
1 to 2 tbsp Fresh coriander leaves chopped (dhaniya)


  • Wash and soak rajma overnight in water. 
  • Drain rajma and put into a pressure cooker.
  • Add 2 cups of water and cook  for 4 to 5 whistles.
  • In the meantime grind the chopped tomatoes, garlic and ginger into fine paste.
  • Once the rajma is cooked, allow it to cool.
  • Drain the rajma and reserve the water in which it is cooked. 
  • Heat oil in a pan. Add cumin seeds.
  • When the seeds start crackling, add onions and saute till golden brown.
  • Add tomato and ginger garlic paste
  • Add chilly powder, turmeric powder, cumin-coriander powder,  garam masala and amchoor.
  • Mix it well and cook till the masala leaves the sides of the pan.
  • Add rajma and mix well. 
  • Add  the water in which rajma was boiled.
  • Add salt and mix. 
  • Stir well and let it cook on a slow flame till the gravy thickens.
  • Mash a few rajma beans with the back of the spoon to obtain thick consistency.
  • Garnish with coriander leaves and Rajma Masala is ready to be served..





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