Rajma Recipe is one of my favorite North Indian dishes. Being from North India, I grew up eating Rajma Chawal; not only Rajma Chawal… 😜 I have been very fond of rajma since childhood, and making rajma has been a weekly tradition in my home from then until now.
This traditional North Indian Rajma is the kind of recipe many moms make at home. I learned it from my mom, and she learned it from her mom, so this recipe has been passed down through generations in my family. Rajma tastes best with rice, especially Peas Rice, Jeera Rice, or simple plain rice.
What are you waiting for? Go and make this yummy, mouth-watering Rajma Recipe and enjoy it with rice. Please share your experience with me in the comment box.
For more delicious recipes, follow me on Instagram, Pinterest, Facebook and X.
Rajma
Course: Curries, Dinner, Lunch, Main Course, Veg FoodCuisine: Indian4
servings10
minutes35
minutes120
kcal8
hours8
hours45
minutesRajma (Kidney Beans Curry with Indian spices) authentic Indian curry dish, typically taken with white rice.
Ingredients
Kidney beans (राजमा) – 1 big bowl
Onion (प्याज) – 6-8 medium
Tomato (टमाटर) – 5-6 medium
Ginger (अदरक) – 1 inch
Garlic (लहसुन) – 6-8 cloves
Green chilli (हरी मिर्च) – 1-2 medium
Cumin seeds (जीरा) – 1/2 tsp.
Garam masala – 1/2 tsp.
Turmeric (हल्दी) powder – 1/2 tbsp.
Deggi mirch (देगी मिर्च) – 1/2 tsp.
Oil (तेल) – 2-3 tbsp.
Salt (नमक) as per taste.
Directions
- Wash and soak kidney beans (राजमा) overnight or 8 hours in 4 big bowl water.
- Next morning boil overnight soaked kidney beans (राजमा) with all water and pinch of salt in pressure cooker for 3 whistle and 20 minute simmer or until now cooked completely.
- In the mean while, make a separate paste of tomato (टमाटर), ginger (अदरक) and garlic (लहसुन). Keep aside.
- Finely chop onion (प्याज) and green chilli (हरी मिर्च). Keep aside.
- When kidney beans (राजमा) cooked completely in pressure cooker (let the pressure down naturally), remove the lid and separate beans and water with the help of strainer. (Keep water side we use it later.)
- Now in a pan or wok heat oil (तेल) and add cumin seeds (जीरा) and chopped green chilli (हरी मिर्च). sauté for a minute.
- Now add ginger (अदरक) and garlic (लहसुन) paste, sauté till raw aroma of garlic (लहसुन) goes away.
- Now add chopped onion (प्याज) and sauté till not become translucent.
- After that add tomato (टमाटर) paste. Mix well and sauté for 1 minute.
- Add garam masala, turmeric (हल्दी) powder, deggi mirch (देगी मिर्च) and salt (नमक) to taste. Mix well and cook till oil start separating from side of masala.
- It’s a time to add boiled kidney beans (राजमा), mix well gently. sauté for 5 minutes.
- After 5 minutes of sautéing add water which we separates from boiled kidney beans (राजमा). If require add more already boiled water, but don’t make gravy too watery.
- Bring it to boil and simmer the heat. Cook for next 5-10 minutes so gravy become creamy and looks good.
- Your Rajma is ready serve hot with pea rice or jeera rice or plain rice.
This post may contain affiliate links. If you purchase a product through one of these links, it will not cost you anything extra. However, A to Z Food Recipes may earn a small commission from your purchase. This commission helps support and maintain my website. So, please don’t hesitate to purchase through these links.
As an Amazon Associate, I earn from qualifying purchases.
