Rajma is also known rajmah or lal lobhia, it is a vegetarian dish, originating from Indian Punjabi household favourite subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice, this is one of those dshes where you can easily say “Everybody loves Rajma Chawal”.


250g or 1.5 cup rajma beans, 2 bay leaves, 2 tbsp. ghee or butter, 1 tbsp. cumin seeds, 1 pinch asafetida, 4 cloves, 1 inch ginger, 2 green chilies, 2 onions, 4 tomatoes, ¼ cup coriander leaves, 2 tbsp. coriander powder, 1 tbsp. red chili powder, ½ tbsp. turmeric powder, 1 tbsp. garam masala, salt as require to taste

Process: Soak the beans overnight (or for at least 8 hours) in plenty of water. In a pressure cooker add 4 cup water, salt, bay leaves, and a black cardamom pod. Add the soaked drained beans. Cook the beans till they are completely soft. This took 25 minutes in the pressure cooker.

While the Rajma is cooking, prepare the masala:

Pound the ginger, garlic and green chilies into a rough paste in a mortar and blender. Chop the onions finely and puree the tomatoes in a blender.

On a heated pan add ghee, once the ghee is hot, add cumin seeds and let them sizzle, add asafetida, ginger, garlic and the chopped onions shortly after.

Once the garlic and ginger start to brown add the spices powders: add turmeric powder, coriander powder, chili powder, and garam masala, roast them for a few seconds to release their aroma but be careful not to burn the spices.

Deglaze the pan with the pureed tomatoes and add 1 tsp of salt, cook this masala into a thick reduction without a lid till all the water from the tomatoes has evaporated and oil releasing from the sides. That’s when you know it’s ready.

Once your masala has reduced to a thick paste, add it in the beans along with the cooking liquid, remove the bay leaves and cardamom.

Let the beans simmer on low heat together with the masala for a few minutes and absorb all its flavour. Mash some of the beans with the back of your spoon to get a thicker consistency. Taste for seasoning and add more salt if require. Rajma is ready to serve.