I have always wondered, why is it that we use the same ingredients, sometimes follow the recipe exactly even then the tastes differ so much…. may be thats were the inborn talent and our own hands make the difference. I have never tasted Rajma elsewhere nor have I ever followed a recipe.. this is how, I like my rajma.. You can serve rajma with rice, curd and pickle.


  1. Rajma (Red Kidney Bean)                                                                    1 cup
  2. Onion                                                                                                   2 large
  3. Green chilli                                                                                            4
  4. Garlic                                                                                                   6-7 pods
  5. Ginger                                                                                                    1 inch piece
  6. Tomato                                                                                                   2
  7. Bay leaf                                                                                                  1
  8. Cloves                                                                                                    2
  9. Cardamom                                                                                             2
  10. Jeera                                                                                                      1-2 tsp
  11. Oil                                                                                                          3 tbsp
  12. Hing (asofoetida)                                                                                   1/2 tsp
  13. Turmeric Powder                                                                                    1/2 tsp
  14. Jeera (cumin) Powder                                                                             1 tsp
  15. Chilli Powder                                                                                          1/4th tsp
  16. Corriander powder                                                                                 1/2 tsp
  17. Tomato Paste (optional)                                                                          1tbsp  
  18. Garam masala  (optional)                                                                        1/2 tsp
  19. water                                                                                                      2 cups
  20. Lemon juice                                                                                           1/2 -1 tbsp
  21. Corriander leaves for garnishing


  •  Soak the rajma in water overnight (preferably) or atleast 10-12 hours. Now, wash the rajma and add a pinch of turmeric powder and salt and pressure cook for 20 minutes. Set it aside.
  • For the gravy, chop the onions, clean the chilli, ginger and garlic. If you have a hamam dasta (mortar), its my favourite for grinding the masala, you can grind the chilli, garlic and ginger in it and set aside.
  • Take a pan, add the oil, jeera, cloves, bay leaf and slightly open the cardamom and add them. Once they crackle, add hing and soon add the chilli, ginger and garlic paste, add a pinch of salt to this, once it turns pink add the chilli powder, turmeric powder, jeera powder, coriander powder. Stir for a second and add onion and a pinch of salt and saute till it is done.
  • Now, add tomatoes and cook till this is done. Add the cooked rajma and add 2 cups water and salt. Let the  rajma cook in low flame for about 5-10 minutes, cover the pan. Add the tomato paste and garam masala, if you want. I add, as it gives a thickness to the gravy. More water can also be added according to your preference. Turn of the gas and lemon juice and garnish with corriander leaves