Recipe for Rajma Chawal: Indian Red Kidney Beans Curry With Rice


  • 1 cup rajma (red kidney beans) soaked overnight
  • Whole Spices – Cinnamon, Cardamom, Cloves, Cumin
  • 2 tbsp oil
  • 2 tbsp butter
  • 2 medium sized onions finely chopped
  • 2 medium sized tomatoes finely chopped
  • ½ cup coriander finely chopped
  • 2 tsp ginger garlic paste
  • 4-5 green chillies slit
  • 2 tbsp garam masala
  • 1 ½ tsp coriander powder
  • 1 ½ tsp cumin powder
  • 1 ½ tsp turmeric powder
  • 2 tsp Kashmiri red chilli powder
  • Salt to taste


  1. Add the soaked rajma to a pressure cooker with 2 tsp salt and 3 ½ cups of water and pressure cook it on high flame for 3 whistles.
  2. Remove the cooker from heat and keep it aside.
  3. Heat oil and butter in a pan and add whole spices to it 1inch cinnamon, 3-4 cardamom, 4-5 cloves and cumin seeds.
  4. Add onions and green chillies and fry them until onions are translucent
  5. Add ginger garlic paste and fry it until the onions turn golden brown
  6. Add chopped tomatoes and sauté until the tomatoes are cooked.
  7. Take these into a blender and blend them to a smooth paste.
  8. Add this paste back into the pan and add cumin powder, coriander powder, Kashmiri red chilli powder, garam masala and salt per taste.
  9. Add the cooked rajma into the pan along with ½ a cup of water and cook it on low heat for 5- 10 mins until the oil separates. (extra water to be added depending on the consistency) .
  10. Garnish it with coriander leaves and serve it along with hot rice.

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