Friday, July 30, 2010


Rajma a famous indian delicacy served almost everywhere from traditional street foods to dhabas to 5 star hotels. This is especially popular in north india. It is usually served with steaming hot rice. Kids never say no to this meal. A fulfilling meal, cherished by all the age groups. Rajma comes in many varieties from Dark colour, Red Colour and Chitra. I have used chitra rajma in this but you can use any depending on what colour you want in the final product. I have used lemon juice in this recipe but you can use imli water instead of lemon juice.


Kidney Beans 200 gm                               Onion 2 Pc (Small)
Tomato 2 Pc (Small)                                  Chilly Powder 1 Tsp
Salt To Taste                                               Asafoetida 1 + 1 Pinch
Cumin Seeds 1 + 1 Tsp                            Tej Patta 1 Pc
Black Cardamon 1 Pc                                Cinnamon 1 Pc
Lemon Juice 1 Tsp                                     Oil 1 Tsp
Coriander Leaves For Garnishing           Fresh Cream 2 Tbsp
Ginger Paste 1 Tsp                                    Garam Masala 1 Tsp


*) Soak Rajma Overnight and wash properly in the morning.
*) Grind tomato and onion together in a mixer.


In a pressure cooker add soaked Rajma, Tejpatta, Black Cardamon and 1 tsp Salt, 1 ½ Glass Water. Pressure cook it for 8-9 Whistels and then sim the gas for 5 minutes.

In a pan, add Oil. Heat it and add Asafoetida and Cumin Seeds. Let the seeds splutter. Add Ginger paste and Onion Tomato paste to the pan and mix it evenly. Sim the gas and let it cook for 5 minutes. Add Fresh Cream to the pan and mix it with the paste. Let it cook on low flame till the oil leaves the sides.

In the meanwhile open the pressure cooker and check rajma. It should soften. Add this to the pan including tejpatta and black cardamom. Mix rajma with the paste evenly. Let a boil come and then low the flame and let it cook for 10-15 minuutes. Keep on stirring in between. Add Salt to taste, lemon juice and garam masala in this mixture.

On a separate flame, take a small pan, add 1 tsp oil to it. Add Asafoetida and Cumin seeds to it. When it splutter add chilly powder. Switch off the flame and add this mixture to rajma. Mix it and add coriander leaves and 1 tsp fresh cream for garnishing.

PS: Sending this entry to FoodPalletteSeries Black Event


Gabby said...

AWESOME!! I was told this was "outstanding". I only made a few minor adjustments - only used half the beans and I used diced tomatoes with chili flavoring rather than Italian seasoning. I also let it simmer for about 2 hours rather than 30 min. Thanks for this awesome, easy, chili!!!!!

Unknown said...

Thanks for the reciepe... amazing...;)

Jenny said...

A fast and easy way to serve mustard greens! We are casein free here, so omitted the cream, and it was still deelish!!! Thanks!!

Mariah said...

Fabulous! This is fantastic dish. Me and my family just loved it. Thanks for the great share!

jane said...

This is looking so fantastic, thanks for the great recipe, Yummy!!

Suvidha A. said...

Thanks a lot!!

Torviewtoronto said...

delicious looking rajma curry
thank you for linking at food palette series black

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