5 from 1 vote
Rajma Masala
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

A healthy protein packed kidney beans curry that pairs damn delicious with a plate of steaming hot rice. Nothing beats this flavor and combination.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 4 People
Author: Sapana Behl
  • 2 cups rajma/kidney beans
  • 2 onions, finely chopped
  • 6 garlic cloves, minced
  • 2 teaspoon ginger, grated
  • 1 cinnamon stick
  • 1 star anise
  • 4 cloves
  • 1 black cardamom
  • 2 tomatoes, chopped
  • 2 green chilli, chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • salt to taste
  • 2 tablespoon milk cream
  • 2 tablespoon olive oil
  • 6 cups water or as required
  • 1/4 cup coriander leaves
  1. Wash and cook kidney beans in a pressure cooker with a cup of water. Once it starts boiling add remaining water a pinch of salt and close the lid. Pressure cook the beans for 6 whistles or until done.

  2. Heat olive oil in a pan and cinnamon, cardamom, cloves, and star anise.

  3. Add ginger, garlic, and onions. Saute until golden in color for about 10 to 12 minutes.

  4. Add all the spices and salt, stir and add tomatoes and green chili.

  5. Cook until oil comes out from the edges of the pan. Once done transfer the cooked rajma into the pan.

  6. Add more water if desired and simmer for a few minutes until desired consistency.

  7. Stir in milk cream and add chopped coriander leaves.

  8. Serve and enjoy.

Recipe Notes

Adjust the spices as per your taste.

I never soak the kidney beans but if you like you can soak them overnight to make the cooking easier.

You can always add more or less water as per your desired consistency.