Rajma (4 servings)


Kidney beans 200 g (mottled variety or dark red)

Cinnamon 2″ stick

Cloves 4

onions 2 medium-sized

Tomatoes 2 big

Ginger grated 1 tbsp

Readily available Rajma masala 3 heaped tsp or make a mix of the following:

Coriander powder 1 tsp

Cumin powder   ¾ tsp

Chilli powder 1 tsp

Amchur  1 tsp

Garam masala  1 tsp

Turmeric powder ½ tsp

Salt 1 tsp

Jaggery  small piece

Oil  1 tbsp

Cumin seeds 1 tsp


Soak rajma overnight in 4 glasses of water.
Drain the excess water the next morning and leave just enough water to keep rajma moist. Add half the salt to rajma and make a spice bag of cinnamon and cloves. Add it to rajma and pressure cook rajma till it is soft. Four to five whistles from the cooker should do the job.

While rajma is getting cooked grind the onions to a paste and also make a puree of tomatoes separately.

Heat oil in a kadai and add the cumin seeds. As soon as the seeds splutter add the onion paste and saute till it starts changing color. Add tomato puree, ginger and saute for  2 or 3 minutes. Keep a low flame and add turmeric powder, masala ingredients, and salt.  Cook till the spices start giving the aroma and add the cooked rajma after discarding the spice bag. Add jaggery and water (if the need be) to get semi-solid consistency. Cook till it is uniformly mixed. Remove from fire and garnish with finely cut fresh coriander leaves.


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