Rajma curry
✍️ By: Krish Sona- The Kitchin
📅 Published: 07 FEB 2026
⏱️ Prep: 10-15 mins
🔥 Cook: 25–30 mins
⏳ Total: ~40-45 mins (stovetop)
🍽 Serves: 3–4
👉 Jump to Recipe
Rajma Curry Recipe||Veg Rajma Curry|| Delicious Rajma Curry Recipe Rajma Curry recipe Blog , Step by step guide and photo. Make Delicious Rajma Curry at home and enjoy with family members.
Rajma Curry Recipe||Veg Rajma Curry|| Delicious Rajma Curry Recipe
📚 Table of Contents
Rajma curry is a very popular, 100% gluten-free vegetarian dish. It's rich in protein and fiber and is eaten with rice in northern India, especially Punjab. The spices and slow cooking technique give the rajma curry a rich and balanced flavor that please to people of all ages.
Origin
Rajma has not always been an Indian thing. Its story is centuries old , passing through journeys of continents, trade and taste.
The real origin of Rajma was about 7000-8000 years ago by the original tribal inhabitants (Aztec and Maya civilization). They grew it along with maize and supplied their protein needs.
When European traders, especially the Spanish and Portuguese, first arrived in the Americas, they brought back maize, potatoes, tomatoes, and kidney beans to Europe, Asia, and Africa.
Indian Blend
In the 16th century, Portuguese traders introduced it to India. Initially, being new and foreign, it was limited to royal families and trading areas. Upon arriving in India, it was transformed by the local spices, onions, garlic, and ginger, and the slow cooking methods used here.
Types of rajma
Many varieties of kidney beans (rajma) are found in India and abroad. They differ slightly in color, size, taste, and cooking time. There are several types of rajma, such as Chitra Rajma, Jammu Rajma, White Rajma, etc.
Today I'm sharing the recipe for Jammu Rajma, which is my personal favorite. It's small in size, has a bright reddish-brown color, and a slightly sweet taste that is truly delicious. Compared to other varieties of rajma, it's a bit more expensive and is often cooked for special occasions like weddings.
From My Kitchen to Yours
There are many ways to cook Rajma curry. This dish is one of those few dishes that we can eat anywhere, anytime, and never get tired of.
The method I used to cook the Rajma is as follows: I soaked the Rajma overnight and then cooked it in a pressure cooker with some whole spices until 4-5 whistles. After that, I sautéed onions, garlic, and tomatoes in a pan, added some spice powders, and cooked the spices. Once the spices were cooked and started releasing oil, I added the cooked Rajma to the pan and cooked it on low-medium heat for 10-12 minutes. Finally, I garnished it with coriander, and our Rajma curry ready.
Ingredients
Kidney Beans- 1 Cup
Oil- 2 tbsp
Salt- As needed
Spices
Bay leaves- 2
Cloves-2
Cinnamon-2 stick (medium)
Cumin- 2 tbsp
Big Cardamom- 1
Asafoetida- ½ tbsp
Turmeric powder- ½ tbsp
Kashmiri Red Chilli Powder- 2 tbsp
Coriander powder- 1 tbsp
Vegetables
Onion- 2-3 medium sized Chopped
Ginger - 1 inch Chopped
Garlic cloves- 6-7 Chopped
Green Chillies- 4 Chopped
Few Coriander leaves - for Garnishing
Instructions
Cook rajma
Take beans in a bowl and wash them two times with clean water.soak them overnight.
Discard soaked rajma water and wash with 2 times with clean water.
Take a pressure cooker and add rajma into it. Add water just enough as rajma completely submerged. Add salt and whole spices in the cooker.
Let the cooker on medium flame and wait for 3-4 whistles.
Curry preparation
Let a heavy bottom kadai on medium flame . Add oil in the kadai.
Add cumin seeds and let them sizzle.
Add ginger, garlic and green chillies and saute for 30 sec.
Add onion and Saute for 2-3 min.
Add tomatoes, saute gently and cooked for 5 min.
Add turmeric powder, kashmiri red chilli powder and coriander powder and saute them generally on medium heat.
Add little water if needed and cook them until color changes to dark and spices releases oil.
Now add rajma and boiling water( same water in which rajma cooked in the pressure cooker).
On low- medium flame cover the kadai and let it cook for 10-12 min.
Garnish with chopped coriander leaves.
Serving suggestion
Best pair with: Chappathi,
Plain rice,
fAQs
Q1. Why should rajma be soaked before cooking?
Soaking rajma helps the beans cook faster, become softer, and improves digestion. Unsoaked rajma can remain hard and may cause stomach discomfort.
Q2. How long should rajma be soaked?
Rajma should be soaked for 8–10 hours or overnight. If you are short on time, soaking in hot water for 3–4 hours is an alternative.
Q3. What should I do if rajma remains hard after cooking?
If rajma is still hard, add some hot water and pressure cook for 2–3 more whistles. Old or poor-quality rajma often takes longer to cook.
Q4. How can I enhance the flavor of rajma?
Slow cooking on low heat, properly sautéing the spices, and allowing the dish to rest for 10–15 minutes before serving enhances the flavor.
Nutritional value chart
Nutrition Facts
Rajma Curry
Serving: 1 bowl (approx. 200g)
Amount Per Serving
Cal 330
Fat Cal 90
%DV*
Total Fat 10g
15%
Saturated Fat 2g
10%
Sodium 540mg
23%
Total Carbohydrate 45g
15%
Dietary Fiber 11g
44%
Protein 15g
30%
Vitamin A
6%
Vitamin C
14%
Calcium
12%
Iron
26%
Potassium
18%
Magnesium
16%
*%DV based on a 2000 kcal diet
This chart is made by using AI and Online tools and may be not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- Nutritional Chart Disclosure.
Recipe card
Rajma Curry
Prep Time: 10-15 min
Cook Time: 40 mins
Servings: 4
Ingredients for Rajma Curry
- 1 cup Kidney Beans (Rajma)
- 2 tbsp Oil
- Salt – as needed
- 2 Bay Leaves
- 2 Cloves
- 2 Cinnamon sticks (medium)
- 2 tbsp Cumin Seeds
- 1 Big Cardamom
- ½ tbsp Asafoetida (Hing)
- ½ tbsp Turmeric Powder
- 2 tbsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- 2–3 Medium Onions, chopped
- 1 inch Ginger, chopped
- 6–7 Garlic Cloves, chopped
- 4 Green Chillies, chopped
- Few Coriander Leaves for garnish
Instructions
- Wash kidney beans twice and soak overnight. Discard soaked water and wash again.
- Add rajma to pressure cooker with enough water to submerge beans. Add salt and whole spices.
- Cook on medium flame for 3–4 whistles.
- Heat oil in a heavy-bottom kadai. Add cumin seeds and let them sizzle.
- Add ginger, garlic, and green chillies. Sauté for 30 seconds.
- Add onions and sauté for 2–3 minutes.
- Add tomatoes and cook for 5 minutes.
- Add turmeric, red chilli powder, and coriander powder. Cook until oil separates.
- Add cooked rajma along with the boiling water used in pressure cooking.
- Cover and cook on low–medium flame for 10–12 minutes.
- Garnish with chopped coriander leaves and serve hot.
