Rajma (Red Bean Curry)



This one brings a big smile on my bro’s face and Arnav’s face too.  However Charit is not very fond of it. As he is away I made it for myself and Arnav. We enjoyed our meal.


1 Cup Rajma (Red Kidney Beans) soaked overnight

1 tsp Ginger grated

1 Big Onion- Chopped or pureed

1 Tomato- Chopped or pureed

Jeera (Cumin seeds) – 1 tsp

A Pinch of Haldi (Turmeric Powder)

Green Chillies- 2 Slit vertically (optional)

Red Chilli Powder as per taste

Salt as per taste

Garam Masala – 1/2 tsp

Chopped Coriander

1/2 Tbsp Butter/Milk Cream (optional)

1 Tbsp Oil

A couple of Bay leaves


Soak the Rama for 6 hours or overnight.  Pressure cook them until they are soft and cooked.  This can take up to half an hour.

Take oil in a pan and heat it.  Add cumin seeds, after a minute add bay leaf.  Add onion paste (or chopped onions) and turmeric powder.  Sauté this for five minutes and then add ginger paste and green chilies.  Keep stirring this so that it does not stick to the bottom of the pan.  Let this cook until the paste is light brown (approximately ten minutes) now add the tomato paste (or chopped tomatoes) and butter or milk cream.  Cook and stir until the oil starts separating from the gravy.  Add garam masala, salt and red chilli powder.  Add the cooked rajma.  Cover the pan and let the gravy cook for five minutes.
Garnish with chopped coriander and rajma is ready to be served.

You can serve it with hot chapatti, naan, bread, jeera rice.