Rajma Recipe

Rajma Recipe pinit

Rajma is a popular North Indian dish made with kidney beans in a spicy tomato-based gravy. It is typically served with rice or roti and is a hearty and filling meal. Here is a simple recipe for Rajma with some notes and categories:

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Beginner Servings: 3 Calories: 333 calories. Best Season: Winter



  1. Soak the dried kidney beans overnight or for at least 8 hours in enough water to cover them completely. Drain the water and rinse the beans well.
  2. In a pressure cooker, add the soaked kidney beans, 4 cups of water, and a pinch of salt. Cook on high pressure for 15-20 minutes until the beans are soft and fully cooked. Set aside.
  3. In a separate pan, heat oil and add cumin seeds. Once they crackle, add finely chopped onions and sauté until they turn golden brown.
  4. Add the ginger-garlic paste and chopped green chilies, and sauté for another minute.
  5. Add chopped tomatoes, coriander powder, cumin powder, garam masala, and salt to taste. Cook for 5-6 minutes until the tomatoes are soft and well cooked.
  6. Add the cooked kidney beans to the pan and mix well. Add water as needed to adjust the consistency of the gravy.
  7. Cook for another 10-15 minutes until the flavours are well combined and the gravy thickens slightly.
  8. Garnish with fresh coriander leaves and serve hot with rice or roti.


  • You can also use canned kidney beans to save time, but make sure to rinse them well before using.
  • Adjust the amount of green chilies and spices to suit your taste.
  • Rajma tastes best when it is allowed to sit for a few hours or overnight to let the flavours develop.
Keywords: Rajma

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