By Garima Johar
August 12, 2026
Rajma simmered in an onion and tomato-based gravy and served with jeera rice is enough to cure homesickness. So, if you’re missing home, try this grandma-approved recipe and make rajma curry.
1 cup rajma 4 cups water 2 onions 3 tomatoes 1 tablespoon ginger-garlic paste 1 chopped green chilli 2 tablespoons ghee 1 teaspoon cumin seeds ½ teaspoon turmeric powder 1 teaspoon red chilli powder 1½ teaspoons coriander powder 1 teaspoon garam masala Salt to taste 1 teaspoon kasuri methi 2 tablespoons coriander leaves
Wash and soak rajma overnight. Drain and pressure cook them with water and a little salt.
Heat some ghee and add cumin seeds. Add onions and sauté until golden brown.
Add ginger-garlic paste, green chilli, and pureed tomatoes. Cook till the oil separates.
Mix in haldi, red chilli powder, and salt. Cook the masala for a couple of minutes.
Add the pressure-cooked rajma with some water and simmer for about 15-20 minutes.
Once the gravy thickens, add garam masala and kasuri methi. Garnish with coriander leaves and serve with jeera rice.