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Authentic Indian Rajma/kidney beans

Posted on3 Years ago by

This recipe is from our affiliate partner Ms. Aashu Chopra , who is a cook by passion and we can vouch that her recipes are fingerlickingly delicious!

This Rajma Recipe is hand drafted by Aashu herself. All the ingredients mentioned in the recipe are available on our website. Ingredients link has been provided at the end of the article. You can also click on the individual ingredients to order the same.


Authentic Indian Rajma/kidney beans

Prep Time:15 mins

Cook Time:40 mins

Soaking Time:12 hrs

Total Time:55 mins

First and foremost, Soak handful Rajma (kidney beans) overnight.


for pressure cooking:

  • Overnight soaked rajma
  • 1 bay leaf
  • 1 black cardamom
  • 1 tsp salt
  • 4/5 cups of water

Other ingredients

  • 1 tbsp ghee / clarified butter
  • 1 tsp cumin / jeera
  • 1 inch cinnamon
  • 5 cloves
  • 1 onion finely chopped
  • 1 tsp ginger garlic paste
  • 1 chilli slit
  • 2 cup tomato pulp
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1 tsp MDH rajma masala
  • ½ tsp cumin powder
  • ½ tsp amchur / dry mango powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tbsp coriander finely chopped.


Drain off the soked water and transfer to a pressure cooker. Add 1 bay leaf, 1 black cardamom, 1 tsp salt and 4 cup water. Pressure cook for 6 whistles or until rajma turns soft.

The Indian Tadka ( This is the real taste maker J )

  • In a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
  • Add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and sauté until the onions turn golden brown.
  • Now add 2 cup tomato pulp. Cover and cook for 10 minutes, or until the oil is separated.
  • Further keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp MDH rajma masala, ½ tsp cumin powder, ½ tsp amchur, ½ tsp garam masala and ½ tsp salt.
  • Sauté until the spices turn aromatic.
  • Add in cooked rajma and mix well.
  • Cover and simmer for 15 minutes or until the curry thickens. Or pressure cook it for 2 whistles.
  • Now add 1 tsp kasuri methi(optional), 2 tbsp coriander and mix well.

Enjoy rajma with hot jeera rice.!!

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