Rajma Gravy

Red kidney beans cooked with ginger-garlic and spices

Rajma Gravy | Pachakam

Rajma Gravy

Red kidney beans cooked with ginger-garlic and spices

Category : Vegetarian, Curries

By Sarada Venugopal

Published On: 23 Mar 2006

Rating: 4
5 Votes, 5 Reviews
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30 Minutes
Served : 4
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Step 1

Soak the rajma overnight (or atleast for 4 hours).

Step 2

Pressure cook with 2 cups of water upto 5 - 7 whistles on low flame.

Step 3

Drain and keep aside. Retain the water.

Step 4

Grind the ginger-garlic into a fine paste.

Step 5

Heat oil in a kadai.

Step 6

Add cumin seeds and bay leaf and saute for 2 mins.

Step 7

Add ginger-garlic paste and saute, till the raw smell goes off.

Step 8

Saute onions till light brown.

Step 9

Add the masala paste and blend well for 5 mins.

Step 10

Add the tomatoes and sugar and stir well, till its fluffy.

Step 11

Add the curd and stir well continuously, till the oil separates.

Step 12

Simmer for 5 - 7 mins.

Step 13

Add the cooked rajma and salt and mix well.

Step 14

Add water and cook on low flame for 7 - 10 mins, till the gravy thickens.

Step 15

Garnish with coriander leaves.

Step 16

:- Serve hot with chappathis or naan or white rice.

Step 17

:- Can add a pinch of hing, if desired.

Priyanka Vinod

"PERFECT"...thatz the comment i got from hubby dearest....and it is indeed the most genuine taste of the rajma curry we get in the north India..thank you...

Monica Varghese

I just tried this Recipe... very good.... Nice taste. Just the right touch of sourness to it to please your appetite taste buds!! good job! Thanks for the recipe.


Very good recipe. My husband is not a fan of Rajma, but he liked this recipe.


Came out wonderful.I made this for my guests and they loved it.They said it was the best rajma they`d ever had.The only changes I made was to add 2 green chillies while frying onions,mashed about 1/3rd of the rajma and also 1 1/2 tbsp of ketchup before leaving it to simmer.Came out perfect.Thnks for the recipe!


nice receipe.it turned out to be very good

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