A protein rich rajma is one of the healthiest cury with special twist of rajma masala brings deliciously spicy flavor and generally enjoyed with steamed rice popularly known as rajma chawal. Because it looks like kidney and dark red in color it is also known as red kidney beans. This is special curry is mostly enjoyed in Punjab, Easy to make and delicious to have this rajma curry.

So let us start rajma recipe preparation.


Rajma Recipe

Prep time: 8 hours (soaking time) | Cook time: 30 minutes | Serves: 3 -4

Ingredients (Required For Rajma Recipe)

  1. 1 cup of rajma
  2. 2 piece of bay leaf
  3. 1 inch long cinnamon
  4. 1 black cardamom
  5. ½ teaspoon cumin seeds
  6. 1 finely chopped onion
  7. 1 teaspoon of ginger garlic paste
  8. 1 slit green chilli
  9. 1 cup of chopped tomatoes
  10. 1 teaspoon red chilli powder
  11. 1 teaspoon cumin powder
  12. 1 teaspoon coriander powder
  13. 2 tablespoon of oil
  14. Salt to taste


#01 Wash Rajma well so that you could not find any dirt in it. Soak overnight

#02 Drain the water and transfer into a pressure cooker. Add 2 cups of water and salt as per requirement close the lid and cook over medium flame until you get 5-6 whistle. Turn off the flame and let the pressure cooker release naturally. Open the lid and drain the excess water from cooked rajma and keep water and rajma aside for later use.

#03 Heat oil in a pan or a kadai over medium flame until oil is heat .

#04 Add piece of bay leaf, cinnamon, black cardamom and cumin seeds, and sauté for 30-40 second and add chopped onion and sauté until It gets translucent

#05 Now add ginger garlic paste and green chilli, Sauté well at least for 2-3 minutes.

#06 Add chopped tomato and salt to taste and sauté until tomatoes turns soft, add red Chilli Powder, Coriander Powder and Cumin powder and sauté well for few minute.

#07 Now add boiled Rajma and mix well. Add 1 cup of water or as per requirement and mix well try to give light mash to Rajma to bring thickness and better texture in gravy.

#08 Cook until gravy turns little thick, because it gets thicker when it cools down. So don’t cook over.

#09 Your Rajma curry is ready.

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