There is hardly anyone who doesn’t love Rajma chawal (Red kidney beans and steamed rice). Rajma/Red Kidney Beans is one of the most famous Indian curry recipes where Rajma/Red Kidney Beans are soaked overnight and cooked in an onion tomato gravy with a lot of typical Indian spices till soft and tender. It is a delicious Indian curry that goes well with steamed rice, rotis and even other types of breads like Naan, etc. To make the perfect Rajma, ensure that they are properly cooked and soft.


  • 1 Cup Kidney Beans (soaked overnight)
  • Tomato Puree (According to Taste)
  • 4 tabsp Butter
  • 2 Onions (finely chopped)
  • 2 Tabsp Ginger-garlic paste
  • 1tsp Cumin seeds
  • 1tsp Red chilli powder
  • 1tsp Garam masala powder
  • Fresh coriander leaves chopped (for garnishing)

Step by Step Recipe to Prepare Rajma/ Red Kidney Beans

  1. Wash the soaked kidney beans thoroughly in fresh water and put in a pressure cooker. Add 6 cups of water and salt as per taste and pressure cook till 6-7 whistles. Check if the kidney beans properly cooked and are soft. If they are not yet cooked, put to pressure cook again or drain and reserve the cooking liquor. Heat butter in a non-stick pan. Add onions and sauté till light brown.
  2. Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
  3. Add tomato puree and mix again. Sauté for 3-4 minutes.
  4. Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
  5. Mash the beans a bit and stir again. Add garam masala powder, mix and cook for 8-10 minutes.
  6. Garnish with coriander leaves and serve hot.