Rajma Curry


Rajma is an Indian word for red kidney beans. These beans are a great source of iron, protein, and fibre.

I've adapted this recipe from a collection of sources, and adjusted for simpler cooking by using tinned ingredients.

Serves: 4



If using dried beans, soak overnight (or at least 8 hours), and boil for 20-30 minutes beforehand.


  1. on a low heat, melt ghee
  2. add cumin seeds, cook until the sizzling reduces
  3. add onion + chilli, fry until soft [optionally, until carmelised]
  4. add coriander, cumin, garam masala, and turmeric; saute until aromatic (10 - 20 seconds)
  5. add garlic+ginger paste, mix well, simmer for ~30 seconds
  6. add tomatos, mix and simmer until oil starts to separate (2 - 3 minutes)
  7. add beans, 2 cups water, hing, amchur powder
  8. reduce heat, allow to simmer until sauce thickens and beans are soft to mushy (20 - 30 minutes)

Seve over steamed/boiled rice.