By Akshara
August 28, 2025
Rajma curry is a hearty dish made with red kidney beans simmered in a spiced onion-tomato base. It is slow-cooked to bring out rich flavours and is often enjoyed with steamed rice, making it a staple in many North Indian homes.
1 cup rajma (red kidney beans, soaked overnight) 2 onions (finely chopped) 2 tomatoes (pureed) 1 green chilli (chopped) 1 tbsp ginger-garlic paste 2 tbsp oil or ghee 1 tsp cumin seeds 1 tsp red chilli powder 1 tsp garam masala ½ tsp turmeric powder Salt to taste Fresh coriander for garnish
Pressure cook soaked rajma with salt until soft.
In a pan, heat oil, add cumin seeds, then sauté onion and ginger-garlic paste until golden.
Add tomato puree, turmeric, chilli powder, and cook till oil separates.
Stir in cooked rajma with its water, simmer 15–20 minutes, sprinkle garam masala, and garnish with coriander.