Rajma Masala/ Red Kidney Beans Curry


  • 1 cup Red kidney beans/ Rajma
  • 1 Onion (finely chopped)
  • 1 Bay leaf
  • 1 tbsp Ginger-garlic paste
  • 1 Green chilli
  • 1 tbsp Coriander leaves (finely chopped)
  • 1 cup Tomato (pureed)
  • 1/4 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Cumin powder
  • 1.5 tsp Garam Masala
  • 1/4 tsp Dry mango powder/ Amchur
  • 2 tsp Coriander powder
  • 1.5 tbsp Vegetable oil


  1. Wash the kidney beans and soak it in water for 6 hours or over night. Pressure cook the soaked beans in 3 cups of water for 1 whistle on high flame. Then reduce the flame and cook for another 10 minutes.
  2. Heat oil in a pan on medium heat. Add in a bay leaf and chopped onions, saute for a few minutes till the onions turn light brown.
  3. Add ginger garlic paste and stir for a minute.
  4. Add turmeric powder, chilli powder, cumin powder, dry mango powder and coriander powder, saute for a minutes.
  5. Add the pureed tomato and mix well.
  6. Add kidney beans and 1 cup of the water it was cooked in. Mix well and let it simmer for 5-7 minutes.
  7. Add garam masala and salt to taste, mix well and switch of the flame. Garnish with coriander leaves and serve hot with rice or chappati.

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