Rajma Gravy

Red kidney beans cooked with ginger-garlic and spices
Prep Time 30 mins
Total Time 30 mins
Cuisine North Indian
Servings 4 people


For masala paste:-


  • Soak the rajma overnight (or atleast for 4 hours).
  • Pressure cook with 2 cups of water upto 5 - 7 whistles on low flame.
  • Drain and keep aside. Retain the water.
  • Grind the ginger-garlic into a fine paste.
  • Heat oil in a kadai.
  • Add cumin seeds and bay leaf and saute for 2 mins.
  • Add ginger-garlic paste and saute, till the raw smell goes off.
  • Saute onions till light brown.
  • Add the masala paste and blend well for 5 mins.
  • Add the tomatoes and sugar and stir well, till its fluffy.
  • Add the curd and stir well continuously, till the oil separates.
  • Simmer for 5 - 7 mins.
  • Add the cooked rajma and salt and mix well.
  • Add water and cook on low flame for 7 - 10 mins, till the gravy thickens.
  • Garnish with coriander leaves.
  • :- Serve hot with chappathis or naan or white rice.
  • :- Can add a pinch of hing, if desired.
Tried this recipe?Let us know how it was!

Response (5)
  1. h
    hari March 26, 2006

    nice receipe.it turned out to be very good

  2. M
    Monica Varghese October 22, 2008

    I just tried this Recipe… very good…. Nice taste. Just the right touch of sourness to it to please your appetite taste buds!! good job! Thanks for the recipe.

  3. D
    Deepa May 14, 2008

    Very good recipe. My husband is not a fan of Rajma, but he liked this recipe.

  4. D
    Dish October 8, 2007

    Came out wonderful.I made this for my guests and they loved it.They said it was the best rajma they`d ever had.The only changes I made was to add 2 green chillies while frying onions,mashed about 1/3rd of the rajma and also 1 1/2 tbsp of ketchup before leaving it to simmer.Came out perfect.Thnks for the recipe!

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