• 1.5 to 2 cups rajma stock (the water which was used to cook the beans) or fresh water

  • 3.5 to 4 cups water for pressure cooking3.5 to 4 cups water for pressure cooking

  • enough water for soaking rajmaenough water for soaking rajma.

  • 3 to 4 garlic cloves

  • 1 inch ginger1 inch ginger

  • 1 to 2 green chillies

  • 1 tablespoon oil

  • ½ teaspoon cumin seeds

  • ¾ to 1 cup finely chopped onions or 150 grams onions

  • 1 cup finely chopped tomatoes or 250 grams tomatoes

  • 1 teaspoon coriander powder (ground coriander)

  • ¼ to ½ teaspoon red chili powder

  • ¼ teaspoon turmeric powder

  • 1 pinch (hing)

  • ¼ to ½ teaspoon garam masala powder

  • salt as required

  • 1 teaspoon crushed kasuri methi (dried fenugreek leaves)

  • 1 to 2 tablespoons chopped coriander leaves – for garnish, optional


  • Rinse and soak the rajma (kidney beans) in enough water overnight or for 8 to 9 hours.

  • Next day, discard the water and rinse the beans again in fresh water for a couple of times.

  • Drain all the water.

  • In a pressure cooker, take the soaked rajma and water.

  • Pressure cook on a medium to high flame for 15 to 20 minutes.

  • When the pressure settles down on its own, open the lid.

  • Check if the rajma beans are cooked or not by taking a bite or pressing a few beans.

  • If the beans are cooked well set aside or drain the beans. Reserve the stock (water) in which the beans were cooked.

  • Heat oil, Add cumin first and let them crackle & get browned.

  • Then add onions and sauté them till they caramelized or golden browned on a medium-low to medium heat.

  • Lower the heat and add the crushed ginger-garlic-chili paste. Stir and sauté for 5 to 10 seconds on a low flame until the raw aroma of the ginger and garlic goes away.

  • Add the tomatoes. Sauté for 2 to 3 minutes on medium-low to medium heat until the tomatoes become soft.

  • Add all the spice powders one by one – turmeric powder, red chili powder, coriander powder, (hing) and garam masala powder.

  • On a medium-low heat or medium heat stirring often sauté the whole masala mixture until the fat starts leaving the sides of the masala base.

  • Using a slotted spoon or a strainer remove the beans and add them to the masala.

  • You can also strain the cooked rajma first and set it aside as mentioned above. Set the stock also aside.

  • Stir and sauté for a minute.

  • Take 1.5 to 2 cups from the stock and add to the rajma.

  • Add salt and stir the whole curry mixture.

  • On a low heat to medium-low heat simmer without a lid for 10 to 12 minutes or more time until the curry thickens slightly. It should not be watery.

  • Mash a few rajma beans with the spoon. This helps to thicken the curry.

  • When the rajma masala has thickened and comes to the right consistency which is neither too thick nor thin, then add the kasuri methi.

  • Stir & simmer for 30 seconds to 1 minute. Switch off the heat.

  • Serve rajma masala with steamed basmati rice, jeera rice or naan or roti or paratha. You can garnish with some coriander leaves when serving.

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