Tarla.Dalal's picture

Mar. 23, 2017

Rajma is one of the most popular dishes in North India. In this Punjabi delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes and onions, spices and masala powders too. However, you will be surprised to see that all these are everyday ingredients, which you do not have to go shopping for! Two final strokes that make this recipe the rich delight that it is, are fresh cream and dried fenugreek leaves. The cream gives a luscious texture to the gravy, while the kasuri methi really boosts the flavour and aroma. The best part is that this dish is very versatile. You can have it with any Indian bread or rice.


Rajma 1 Cup (16 tbs)
Green chillies 1 Tablespoon
Ginger 1 Teaspoon
Garlic 2 Teaspoon
Oil 1 Tablespoon
Butter 1 Tablespoon
Cumin seeds 1 Teaspoon
Onions 1 Cup (16 tbs) , finely chopped
Tomatoes 1 Cup (16 tbs) , finely chopped
Chilli powder 1/2 Teaspoon
Coriander powder 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Garam masala 1/2 Teaspoon
Salt To Taste
Dried fenugreek leaves 1 Teaspoon
Fresh cream 2 Tablespoon



1. Soak rajma overnight.


2. Combine the rajma, salt and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.

3. Allow the steam to escape before opening the lid. Do not drain the water. Keep aside.

4. Combine the green chillies, ginger and garlic in a mortal pestle (khalbatta) and pound to a coarse paste. Keep aside.

5. Heat the oil and butter in a deep non-stick pan and add the cumin seeds.

6. When the seeds crackle, add the onions and sauté on a medium flame for 2 minutes.

7. Add the green chilli-garlic-ginger coarse paste and tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

8. Add the chilli powder, coriander powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

9. Add the rajma along with the water, mix well and cook on a medium flame for 5 to 7 minutes, while mashing it lightly.

10. Add the dried fenugreek leaves and fresh cream and mix well.


11. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 259Calories from Fat 71

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 134 mg5.58%

Total Carbohydrates 37 g12.3%

Dietary Fiber 9 g36%

Sugars 4 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet