Rajma Chawal ( Kidney beans curry with Rice )

Rajma Chawal ( Kidney beans curry with Rice )

Whenever I get a request for posting a recipe , I try my best to do it at the earliest…this time Seema sultana posted on my page asking for Rajma Chawal recipe ……We come from southern side of India where Kidney beans or Rajma is not commonly used …..My sis was the first to introduce us to Rajma curry which learnt it years back when she used to live in Delhi , her neighbour taught her the most simple way to make it ……Sis used to make it for Mom and dad as both used to enjoy Rajma with rice and I showed sis this recipe and took her approval as this one was little different plus she makes Rajma curry more often than me …..

I made this curry for a family get together and made little Rice only for the pic …..First Mom told me , she will have the curry with Rice , Rayyan asked if I made extra rice then niece asked for rice , Rayyan said the curry tasted yummy with rice than with the Paratha …..the curry was appreciated by everyone ,this dish is loaded with flavours and turned out to be tasty…..


  • Boiled Kidney beans – 2 cups ( Soak 1 cup kidney for 6 hours and pressure cook )
  • Cinnamon- 1 stick
  • Cloves – 2
  • Bay leaves – 2
  • Cardamom- 2
  • Cumin seeds – 1/2 tsp
  • Chopped onions – 2
  • Chopped tomatoes- 2
  • Chopped green chillies- 2
  • Ginger garlic paste – 1 tsp
  • Chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Oil – 2 tbsp
  • Butter – 2 tbsp
  • Kasoori methi / dry fenugreek – 1 tsp
  • Asafetida or hing – a pinch
  • Chopped coriander- 2 tbsp
  • Salt to taste
  • Cooked Rice – 1 cup ( for serving )


  1. Heat oil and butter in a deep bottom dish , add cumin seeds , asafetida, cinnamon,cloves and cardamom and fry for a minute , then add onions, fry till its light brown
  2. Add ginger garlic paste , sauté for a minute then add chopped tomatoes
    along with it add chili powder , turmeric powder and salt .
  3. Sauté till oil comes out then add boiled kidney beans along with the water it was boiled in it , then add green chilies, kasoori methi and garam masala powder
  4. Cook in slow flame for 15 minutes , add chopped coriander .Check for salt and let it simmer for another few minutes
  5. Serve hot with rice or Paratha

Some Tips To Make Good Rajma Masala

  1. Rajma if not soaked for long time takes quite a while to cook. Add a pinch of baking soda (soda bicarbonate) while boiling rajma to reduce the cooking time.
  2. Reuse the water in which rajmas were soaked for the curry instead of adding normal water in curry. This will make gravy thicker and also retain all nutrients.
  3. You can also use tinned rajma (kidney beans) for this curry to save on cooking time.
  4. To make thicker gravy, mash some of the rajma beans with back of the spatula / spoon and add it in gravy.

    I took 30 minutes to make this gravy

    Happy cooking

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