Rajma Curry (Red Kidney Beans Indian Curry)

Today I am bringing to you yet another very famous and much-loved recipe by many of us. It is Indian Rajma recipe. Though I have shared one recipe of Rajma Curry before. But this one is my other recipe which I prepare on regular basis.This recipe comes from Northern India. Earlier this recipe was generally cooked during winter, as it is rich in carbohydrates and protein, to keeps the body warm. But nowadays people relish this dish throughout the year. The Rajma Curry is most enjoyed with steamed rice. But it also goes very well Indian Bread (naan, roti, parathas) This dish is mostly prepared in every house in Northern India. It is prepared with Red Kidney Beans with the blend of other Indian Spices. In India, kidney beans curry is prepared which is called Rajma Curry. 

In this recipe I have not used much spices and but slow cooked them for a longer time. I have used onion, garlic and ginger paste, sautéed them for few minutes. Then added tomato puree and some  basic Indian spices and cooked the tomato puree for 10-15 minutes over slow flame. After that I added the boiled rajma to the pan and cooked it for 45-50 minutes over a slow heat. Add little water when it was going thick. 

The complete recipe is as follows:-

Preparation Time:- 10 minutes      Cooking Time:- 1 hour                                                                                 Total Time:- 1hours 10 minutes 

Number of Servings:- 3-4 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml


* Rajma/ Red Kidney Beans :- 2 cups (after soaking and washing)
* Onion:- 2 medium
* Ginger:- 1 inch long
* Garlic Cloves:- 4-5 cloves (large)
* Tomato Puree:- 1/2 cup (store bought)
* Green Chillies :- 2-3 (optional)
* Haldi Powder/Turmeric Powder:- 1/2 teaspoon
* Red Chilli Powder:- 1 teaspoon
* Garam Masala :- 1/2 teaspoon + 1/4 teaspoon
* Baking Soda/ Soda Bicarbonate:- 1/4 teaspoon
* Salt:- 1teaspoon + to taste
* Water:- 2 cups + 2 cups
* Vegetable Oil:- 3 tablespoon
* Ghee/ Clarified Butter:- 1 teaspoon

1. Wash and soak the kidney beans for 8-10 hours or over night in sufficient amount of water. After 10 hours, it will double in size. Boil it in a pressure cooker with 1 teaspoon of salt and baking soda. I added 2 cups of water while boiling it. Cook for 3-4 whistles. (My pressure cooker takes less time, so cook according to your pressure cooker.) It should cook fully but should not be mushy.

2. Grind onion, garlic and ginger to make a paste out of it with a help of little water. Heat some oil in a pan. When the pan is hot, add the onion paste to it. Cook till the raw flavours of the paste is gone or till the oil is separated from the paste over a medium- high heat.

3. Add the tomato puree to the pan. Cook for 2 minutes. Add salt to taste, turmeric powder, chilli powder and 1/2 teaspoon of garam masala. (Go low on salt as you have already added salt in the rajma while boiling it. You can always adjust it later.) Mix and sauté it over a low flame for 10-12 minutes and the tomatoes are properly cooked through. (You have to give every ingredient its own time to cook and release their flavours.) You can add some splash of water to avoid burning of the masala from below.

4. Add the boiled rajma/ kidney beans to the pan. Mix well with the masala. Cover and cook 30 minutes over a low flame. Add 1 cup of water when it goes thick. Mix occasionally to avoid burning. After 30 minutes, add another 1 cup of water and green chillies and cook for 20 minutes again. After 20 minutes, add 1/4 teaspoon of garam masala more and ghee to it.Check for seasoning and add salt if needed. Cover and cook for 2 more minutes.   After that switch off the heat. Garnish it with some coriander leaves. Your  delicious Rajma curry is ready to be served.

People living outside India, and not aware of all the Indian spices , you will mostly get all of them in the Indian stores near your place. 

Serving Tip:- Serve hot with steamed rice or jeera rice (cumin flavoured rice.)

Do try my recipe and leave for comments below. Till then Happy Cooking.!

Creative Commons License
relishsavour.com by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License


  1. Kidney beans have high protein content. To such an extent that it can fill in as an incredible substitute for meat for vegans. At the point when overwhelmed by rice or entire wheat pasta, it gives an increase in protein to the body without the additional calories of meat or substantial dairy items. I am red kidney beans supplier that’s the reason I know the mostly benefits of red kidney beans.


Post a Comment