Rajma (Kidney Beans) Recipe

Name: Rajma (Kidney Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dry kidney beans; water to cover; 1/4 teaspoon ground turmeric; salt to taste; 1 tablespoon vegetable oil; 3 tomatoes, chopped; 1 onion, minced; 1 (2 inch) piece fresh ginger, minced; 2 cloves garlic, minced; 1 teaspoon cumin seeds; 2 teaspoons garam masala; 2 teaspoons ground coriander; 1/2 teaspoon red chile powder; 1/4 teaspoon heeng (asafoetida powder); 2 teaspoons curd (plain yogurt); 2 sprigs fresh cilantro, leaves finely chopped

Servings: persons

1 pound dry kidney beans
water to cover
1/4 teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
3 tomatoes, chopped
1 onion, minced
1 (2 inch) piece fresh ginger, minced
2 cloves garlic, minced
1 teaspoon cumin seeds
2 teaspoons garam masala
2 teaspoons ground coriander
1/2 teaspoon red chile powder
1/4 teaspoon heeng (asafoetida powder)
2 teaspoons curd (plain yogurt)
2 sprigs fresh cilantro, leaves finely chopped

1
Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.
2
Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer's instructions until tender, about 20 minutes. Release pressure from pressure cooker.
3
Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.
4
Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound dry kidney beans, water to cover, 1/4 teaspoon ground turmeric, salt to taste, and more.

Yes, Rajma (Kidney Beans) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rajma (Kidney Beans)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions