I guess it is everyone’s favorite. It is prepared with kidney beans cooked in onion and tomato based gravy. It is majorly relished with Jeera Rice. Here’s my recipe for Rajma.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking –  80 Mins, Total – 90 Mins

Servings: 3-4


  1. Rajma (Kidney Beans) – 1 cup (soaked overnight or 7-8 hours)
  2. Onion – 2 medium size (puree)
  3. Tomatoes – 3 medium size (puree)
  4. Green Chilli – 1 to 2 (puree along with tomatoes)
  5. Ginger Paste – 1 tbsp
  6. Garlic Paste – 1 tbsp
  7. Coriander Powder – 3 tsp
  8. Garam Masala Powder – 1 tsp
  9. Dry Mango Powder (amchur) – 1/2 tsp
  10. Red Chilli Powder – 1 tsp
  11. Cumin Seeds (jeera) – 1 tsp
  12. Bay Leaf (Tej Patta) – 2
  13. Black Cardamom (Badi Elaichi) – 2
  14. Asafoetida (hing) – 1/4 tsp
  15. Oil – 4-5 tbsp
  16. Coriander leaves – for garnishing
  17. Water – 3 cups
  18. Salt to taste.

PS: 1 Cup = 250 ML

How to make Rajma:

  1. Heat oil in pressure cooker
  2. Add bay leaf and black cardamom. Saute till you get the aroma
  3. Add cumin seeds and let it splutter
  4. Add onion puree, ginger paste, garlic paste and asafoetida. Saute till paste appears to be golden brown
  5. Add tomato puree and spices – coriander powder, garam masala powder and red chilli powder. Mix and cook till oil starts to separate
  6. Add rajma, salt and water. Stir well
  7. Close the lid and keep the flame on high
  8. Let the first whistle blow on high flame, then turn the flame to low and cook for 60 mins (no worries on the whistles)
  9. Turn off the flame and do not release the pressure
  10. Once pressure has settle down open the pressure cooker. Add dry mango powder and coriander leaves. Mix very well
  11. Your Rajma is ready to serve. Serve hot with jeera rice or plain rice.


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