How do I cook Rajma

Indian Rajma Masala

This original recipe for an Indian Rajma Masala comes from the north of India. The thick curry is made from kidney beans and tomatoes.

Photo RickySoni / Depositphotos

Ingredients for 2 servings

600 G Kidney beans, canned
0.5 Tbsp Ghee, for frying
1 PcOnion, great
4 PcTomatoes, big, ripe, aromatic
1 shot water

Ingredients of herbs and spices

1 TL cumin
1 PcGinger, fresh, 6 cm
2 PcGarlic cloves
1 TL Kashmiri Mirch (Indian chili powder)
1 TLCoriander, ground
1 TL Garam Masala (Indian spice mix)
1 prizesalt
2 TbspCoriander leaves, chopped

Recipe preparation

  1. First peel and finely chop the onion and garlic. Peel the ginger and also finely chop it.
  2. Drain the kidney beans in a colander, rinse with cold water and drain. Then wash the tomatoes, cut them in half and remove the fruit. Then roughly chop the pulp.
  3. Then heat the ghee in a wide pan, add the cumin and briefly toast. Then add the onion cubes and fry for about 5 minutes until light brown. Stir in the garlic and ginger and fry for about 1-2 minutes.
  4. Now add the chopped tomatoes and a little salt and simmer over medium heat for about 3-5 minutes. Season with Kashmiri Mirch, ground coriander and garam masala, mix everything well and simmer for another 5 minutes.
  5. Add the kidney beans and a dash of water to the curry, mix all the ingredients again and simmer gently for another 10 minutes.
  6. Finally put the chopped coriander under the Indian Rajma Masala stir and simmer gently for another 20 minutes.

Tips on the recipe

Serve the kidney bean curry with boiled rice or naan bread.