Rajma ( Red Kidney Beans Cooked With Tomato Gravy)

Rajma and rice is a very comforting meal for the winters. And if you manage some aloo sabzi and a pickle it is a celebration indeed. I love the combination of flavors that go into this curry and the red fiery color it gives. And surprisingly this curry makes me forget I am eating a vegetarian meal :) I love rajma with jeera rice mostly.

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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
45 Min
Cooking Time: 
45 Min


Rajma- 1 cup
Onions- 2
Tomatoes- 3
Crushed Ginger- 1 inch piece
Garlic- 4-5 cloves
Green chilies- 4
Green Cardamom- 2
Cinnamon- 1 inch piece
Cloves- 2
Bay leaves- 2
Chili powder- 1 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Turmeric powder- 1/2 tsp
Cumin seeds- 1 tsp
Kasoori methi- 2 tsp
Oil- 2 tbsp
Salt- to taste
Water- 2 cups
Finely chopped ginger- 1 tsp
Coriander leaves- 1 sprig
Wash and soak the rajma overnight. Pressure cook the rajma the next day with 2 cups of water, preferably hot water.
Heat 1 tbsp oil in a pan and saute the onions till they are translucent. Now add the minced ginger and garlic, green chilies and saute till they are golden yellow.
Add tomatoes and salt and let the tomatoes mash. Let this mix cool down and then grind them to a fine paste along with powdered cinnamon, cloves and green cardamoms.
Heat the remaining oil in a pan and add the cumin seeds and bay leaf. When the cumin seeds splutter add turmeric, chili and coriander powder.
Saute the powders till the raw smell vanishes. Now add the ground tomato-onion paste and let the gravy simmer.
Add the rajma and cook over low flame with a lid over the pan for 10 minutes. Add kasoori methi and garam masala after 10 minutes and give the curry a stir, and switch off the flame.
Garnish with finely chopped ginger and coriander leaves.
You can add amchur (dried mango powder) and a dash of dry ginger powder in the end. But this is optional.