Rajma Curry


Rajma is an Indian dish 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. in a sauté pan on medium-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; sauté until aromatic (10 - 20 seconds)
  5. add garlic & ginger paste; mix well, simmer for ~30 seconds
  6. add tomatoes, mix and simmer until oil starts to separate (2 - 3 minutes)
  7. add beans, 2 cups water, hing, amchur powder
  8. reduce heat, cover, and simmer for 15 minutes, stirring regularly
  9. uncover, and simmer until sauce thickens

Seve over steamed/boiled rice.