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Recipe for Red Kidney Bean Curry (Rajma Curry)

Recipe for Red Kidney Bean Curry (Rajma Curry)

Recipe for Red Kidney Bean Curry (Rajma Curry)

(Ref: RCP210)

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As the name states, the shape of the bean makes its name as kidney bean. It's a highly nutritious bean and can be consumed easily when made delicious. Red kidney bean curry is a traditional north Indian dish served with plain rice and salad. The bean is cooked in tomato gravy along with other spices. This serves as a satisfying rich curry for the winter!



Preparation Time:


Cooking Time:



Red Kidney Beans - 1½ cup
 Chopped Tomatoes - 2 
 Grated ginger - 1 tbsp 
 Green Chilli - 1 
 Asafoetida - ¼ tsp 
 Cumin Seeds - 1 tsp 
 Coriander Powder - 2 tbsp 
 Turmeric - ½ tsp 
 Red Chilli Powder - ½ tsp 
 Black Pepper Powder - ½ tsp 
 Salt - to taste 
 Oil - 3 tbsp 


• Wash and soak Red Kidney Beans overnight in 6 to 7 cups of water.

• Blend Tomatoes, Green Chilli and Ginger into a paste.

• Heat Oil in a pressure cooker, add to this the Cumin Seeds, Asafoetida, the Grinded Paste, Coriander Powder, Red Chilli Powder, Black Pepper Powder and Turmeric.

• Stir fry till the Oil separates from the mixture.

• Add Kidney Beans, Salt and 3 cups of water and close the lid and cook on medium heat for 15 min or till you get 3 whistles.

• Then wait until all the steam is released and later on open the lid.

• Kidney Beans will be soft now, slightly mash the Kidney Beans while mixing.

Garnish with raw Onion rings and serve with hot Basmati Rice.

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