Rajma Masala…. Spicy Red Kidney Beans Curry

Spicy rajma (kidney beans) masala cooked in the Indian way!
There has been a lot of backlog and I am getting a hard time to cope up! Too much to do in such short time! I really wonder how so many bloggers manage their blogs so well and submit posts so regularly even after handling their professional and personal life. It surely takes quite a bit of effort to be on top of so many things and be accountable for each of them even if you like it or not.
Take me for example; I don’t like the work that I am doing in office presently, but there is simply no escape from it. And to add to my woes, because of that unpleasant work, my blog is taking a back seat as I couldn’t take out enough time to share as many post as I want to. So the point is I need to learn more efficient time management like so many fellow bloggers of mine.
While I learn my part, you can make this popular rajma masala which is quite easy to make and simple to learn. It is great with plain rice on a chilly winter night.

Rajma Masala.... Spicy Red Kidney Beans Curry
Prep time
Cook time
Total time
Cuisine: Indian
Serves: 4 Servings
  • Boiled rajma/kidney beans – 2 cups [Refer tips below]
  • Onions – 2, large, chopped finely
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Chopped Tomato – 1 cup
  • Green cardamom – 4
  • Cloves – 6 to 8
  • Cinnamon stick – 2 inch
  • Black cardamom – 1
  • Dry red chili – 1
  • Turmeric powder – ½ tsp
  • Red chili powder – 2 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Oil – 6 tbsp
  • Salt to taste
  • Fresh coriander leaves – 2 bunches
  1. Heat the oil in a wok or skillet. Tip in the red chili, green and black cardamoms, cloves and cinnamon stick and sauté for a minute till the oil becomes fragrant.
  2. Add the chopped onions and ginger-garlic paste. Fry till onion turns brown and soft. Tip in the chopped tomatoes.
  3. While the tomatoes are frying, make a smooth paste of the powdered spices – turmeric, coriander, cumin and red chili – with little water. Set aside.
  4. When the tomatoes turn soft, add the boiled rajma/kidney beansand keep stirring. Add the spice paste and keep stirring on high heat.
  5. When the oil starts separating from the spice, add warm water and salt as required.
  6. When the water comes to boil, cover the wok and let it simmer for 10 minutes.
  7. After 10 minutes, check if the rajma is soft enough to your liking. Boil off some liquid if you feel the gravy is too thin.
  8. Sprinkle garam masala and freshly chopped coriander. Serve hot with plain white rice.
  9. Tip: Boil the rajma/kidney beans in a pressure cooker or in a vessel till they are soft but still have a bite in them.


Liked the recipe? Let us know!