Rajma Curry

The benefits of eating Rajma:

Good source of potassium
Good source of protein
Lowers cholesterol
High in fibre
Digestive tract cleanser
Promotes beneficial bacteria

. 2 cups Rajma ( Red kidney beans)
. Salt To taste
. 1 Pinch Turmeric powder
. 1 Onions, chopped
. 5 Garlic cloves, chopped
. 1 inch Ginger, chopped
. 3 Green chillies, chopped
. 3 Tomatoes, chopped
. 1/2 tsp Corainder powder
. 1 tsp Red chilli powder
. 1/2 tsp Garam masala
. 2 tbsp Oil
. Handful Corainder leaves
1. Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
2. Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
3. Add onions and tomatoes. Cook until masala separates from oil.
4. Add salt, turmeric powder and mix well.
5. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
6. Simmer the flame and cook until a thick gravy is formed.
7. Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.


  1. This looks so delicious. You could send this to JFI:Rajma being hosted in my blog.


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