Rajma Curry



  • 1 cup Boiled rajma (kidney beans) (rajma must be soaked in water over night before boiling it)
  • 1 large Onions (finely chopped)
  • 1 large Tomato (finely chopped)
  • 1 1/2 Taj pata (bay leaf)
  • 3-4 Laung (cloves)
  • 1 inch Dal-chini (cinnamom)
  • 2-3 Elaichi (green cardamom)
  • 1-2 Dry red chilli
  • 1 1/2 tbsp Garlic paste
  • 1 tbsp Coriander-cumin powder (dhani-jeeru powder)
  • 1-2 tbsp Chilli powder(as per your taste)
  • Salt to taste
  • 1 1/2 tsp Garam masala
  • 3-4 tbsp Cream
  • 1-2 tbsp Kasori methi (dry fenugreek)
  • 4-6 tbsp Oil
  • Water as requied


  1. Heat 1-2 tbsp oil in a pan then add taj pata, laung, elaichi, dal-chini to it.
  2. Cook for few seconds then add onions.
  3. Cook it till onion turn golden brown.
  4. Now add garlic paste and dry red chilli.
  5. Cook it for few minutes.
  6. Add tomato and cook it till tomato turn mashy.
  7. Now remove it from flame.
  8. Let it come on room temperature.
  9. And then make a paste out of the onion-tomato mixture.
  10. Heat 3-4 oil in another pan then add the paste we prepared from onion-tomato mixture.
  11. Let it cook till the oil starts to separate from paste.
  12. Now add garam masala, coriander-cumin powder, salt, and chilli powder to the paste.
  13. Add bit water so that masalas doesn’t burn.
  14. Cook it for 4-5 minutes.
  15. Add cooked rajma to the curry.
  16. Cook for few seconds and then add kasori methi to it.
  17. Now cook it for few more seconds after mixing it well.
  18. Now add cream and immediately remove pan from flame.

Serve with paratha/kulcha/roti/rice according to your choice.

Khud Khao, Sabko Khilao 😀



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