Home / Dish Type / Curries / Rajma
7 September, 2014


Posted in : Curries, North Indian, Punjabi on by : sujeesha Tags: , ,

Rajma Curry

By sujeesha Published: September 7, 2014

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins

Rajma curry is one of the simplest dishes one can make and when I'm running short of time I use canned kidney beans which I always stock up on. This is one of my favorite Punjabi dishes and there are several varieties of it. Here goes My version 🙂



  1. Heat oil in a pan and throw in cumin seeds.
  2. When cumins sizzle add chopped onion and green chilies and sauté till they turn transparent.
  3. Add ginger garlic paste and saute for a few minutes and then throw in diced tomatoes. Cook covered till tomatoes turn pulpy.
  4. Now add garam masala, coriander, turmeric, and chili powders and give it a nice stir. Cook covered for a few minutes until the mixture comes together.
  5. Add a cup of saved rajma water and cook covered for a few more minutes.
  6. When raw smell of powders disappear, add cooked rajma, salt to taste and cook covered for a few more minutes. Add a cup of more rajma water at this stage.
  7. When curry reduces and oil starts to float on top, add a dollop of butter (i prefer unsalted) and kasuri methi and give the curry a nice big stir.
  8. Throw in roughly chopped coriander leaves and remove from fire. Enjoy with rotis or rice 🙂

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