Rajma (Kidney Bean Curry)

Rajma (Kidney Bean Curry)


"Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?"


1 h 10 m servings 224 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
  2. Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
  3. Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
  4. Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
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  1. 34 Ratings


So so so yummy! I don't have a pressure cooker so I started at step 4 using canned beans. Quick, easy and delicious weeknight meal! Didn't bother making a paste, just cut the onions, garlic, ...

This turned out PERFECT! I made a few minor variations to the recipe. I used one large sweet onion and one small shallot, and grated them rather than chopped them. I didn't have red chili pepper...

Thanks for sharing this delicious, spicy vegetarian recipe with a nice hint of heat from the chilli peppers. I used all of the ingredients but I had to make a few changes in the preparation meth...

Tasted like plain old beans.... I won;t be making these again.

This dish was wonderfully aromatic and flavorful, as well as filling. I served with Palak Paneer and brown basmati rice. One precaution: go easy on the ghee. I found it could easily overpower th...

This is very good way to prepare kidney beans. I didn't have a pressure cooker, so I cooked it in a skillet. The dish is perfectly seasoned, spicy and very nutricious. Next time I will serve it ...

Great, and easy, way to prepare kidney beans. While preparing I left out the chile peppers because I don't like spicy foods, and added a dash of lime at the end to perk up the flavors in the dis...

Smelled fabulous, but was a bit bland in the spice and heat category (so saith the men in the family). Had to switch to food processor when onion became overwhelming in my mortar and pestle. U...

Very good...added a little cornstarch to thicken and make a gravy and a little Knorr chicken bullion....DELICIOUS!!!