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Rajma (Red Kidney Beans Curry)


Rajma (Red kidney beans) – 1cup
Bay leaves (Tejpatta) – 3-4, small
Tomato- one medium, finely chopped
Onion- one big, finely chopped
Green chilies- 2-3 , finely chopped
Coriander leaves , finely chopped
Ginger paste- 2 tbsps
Garlic paste – 2 tbsps
Brown cardamom (Badi elaichi)  – 1
Green cardamom powder (Chhoti elaichi) – 2-3 pinch
Garam masala- ¼ tsp
Coriander powder- 1½tsps
Turmeric powder(Haldi) – ¼ tsp
Red chili powder to taste
Asafoetida (Heeng)- a pinch
Salt to taste
Cooking oil


  • Soak rajma (red kidney beans) overnight.
  • Pressure cook rajma.
  • Heat oil, brown bay leaves, badi elaichi and fry onions till brown.
  • Add ginger-garlic paste and fry well.
  • Make a paste of all dry masalas (except garam masala) in water
  • Add and fry paste of masalas for ½ min.
  • Add tomatoes and fry till oil separates out.
  • Add water depending upon the amount of gravy you wish.
  • Add rajmas to the gravy and simmer for 10-15 minutes.
  • Add garam masala.
  • Garnish with finely chopped coriander.
  • Serve hot rajma with steamed rice or roti.

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