Monday 16 December 2013


2 cups red kidney beans(Raajma) soaked overnight
1.5 tsp salt or to taste
3 tbsp refined oil
1 tsp cumin seeds
2 medium sized finely chopped onions
1 inch piece ginger finely chopped
6-8 cloves garlic
1 green chili finely chopped
3 medium tomatoes pureed
1 tsp coriander powder
1 tsp rajma masala or garam masala
1/4 tsp red chilli powder (degi mirch)


  1. Pressure cook raajma with five cups of water and salt till totally cooked and soft.
  2. Heat oil in a deep pan. Add cumin seeds and onion (you can grate the onion if you wish). Add ginger and garlic and continue to saute till the mixture turns golden.
  3. Add chopped chilis and tomato puree, mix and continue to cook. Add coriander powder, red chilli powder,rajma  masala  and cook till the oil leaves the masala. 
  4. Add raajma along with the cooking liquor and mix. Adjust salt . Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed jeera rice.

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