Rajma Curry / Red Kidney Beans Curry


Rajma chawal is the favorite dish of all Indian Punjabi’s. In fact all Punjabi children believe that no body makes rajma chawal better than their moms. So here is rajma recipe straight from my mom’s kitchen.


300 gms Rajma or red kidney beans washed and soaked in water overnight
Medium sized onions 3nos.
1 tbsp ghee/clarified butter or butter
Two tbsp refined oil for cooking
Ginger garlic paste
One tomato finally chopped
2 no.s green chillis
2 tsp turmeric powder
2 tbsp tomato puree or paste
Bay leaves 2nos, 1 black cardamom,
garam masala pwdr 2 tsp
kasoori methi or dry fenugreek leaves – 1 tsp, coriander powder – 1 tsp,
kitchen king masala 3 tsp,
salt to taste,
red chili powder,
cumin powder- 1 tsp
Fresh Cream – Max 2 tsp
Coriander leaves for garnishing.

Directions :
Add salt to the rajma and pressure cook for about 10 min on high flame and then for another fifteen min on slow flame. Side by side make a paste or finely chop onions and green chilies together. Add 2 tbsp ghee in a pan and add bay leaves, black cardamom to it and let it fry on medium flame for 1-2 mins till the ghee absorbs their flavors. Remove bay leaves and black cardamom from ghee. Now add refined oil to this ghee. Fry the onion green chilies paste till onions are translucent and goldenish in color. They should have reduced in size. Halfway to this add ginger garlic paste and let it fry with onions.

 Now add diced tomato and fry till it softens a bit. Pour some water to it just to stop onions from burning and so that the tomato softens a bit more. Also add the turmeric powder at this point. Now add tomato puree. And keep it on medium flame for another 3-4 min until it thickens and starts oozing oil from the sides.
 Now its time to add garam masala , coriander powder, cumin powder, red chili powder, pinch of salt and kitchen king masala. . Open the pressure cooker and check if rajma have become soft and sort of melting  in texture. If not pressure cook them for another 5-10 min.  When rajma are done, remove them and add them to the onion and tomato masala which we made side by side. Leave the water in the cooker only. Fry rajma in onion tomato masala for 2-3 mins. Now add remaining water and bring to a boil on high flame with constant stirring.
 Leave on slow flame for 10-15 min and stir in between until the gravy reaches the desired consistency.  ( Do not thicken too much if you want to eat it with rice ) Add kasoori methi or dried fenugreek  leaves in the end. You can add about a teaspoon of butter and some fresh cream in the end to make it rich. Remove from flame and pour in the serving dish. Garnish with remaining ghee and coriander leaves. Serve them with hot steamed rice and experience the flavor of my moms love.

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