Quick Creamy Rajma (Kidney Beans)

I love kidney beans. Be it in the form of Kali Dal or Baked Beans or Enchilada sauce. Anything works for me. But my favorite kidney bean dish is definitely the typical Indian Rajma Chawal (kidney beans in gravy and rice). It’s one of the best comfort foods ever.

Here is a really easy Rajma recipe that I usually follow. It makes a rich and creamy Rajma that goes perfectly well with steamed rice.




150 gms Rajma


2 tbpsn Oil

2 medium Onions, finely chopped

2 medium Tomatoes, finely chopped

2 Green Chilies (1, if they are very spicy), chopped

2 cloves of Garlic

1 inch piece of Ginger

1 1/2  tspn Garam Masala (I used Everest Garam Masala)

1/2 tspn Turmeric Powder

1 tspn Red Chili Powder

Salt to taste

2 tbspn Low Fat Fresh Cream (I used Amul Fresh Cream)


1. Wash the kidney beans thoroughly and soak them overnight in cold water. The beans will absorb a lot of water, so make sure you cover the beans with a good amount of water. (You can also soak them a couple of hours before cooking them. But in that case you will have to pressure cook them for longer.)

2. Put the soaked beans in a pressure cooker. Add enough water so that its an inch above the kidney beans. It’ll take about 4 whistles for the beans to cook.

3. On the side, grind the ginger and garlic together to a paste.

4. Once the kidney beans are cooked, heat oil in a pan on medium heat.

5. Add the chopped onions to the hot oil. Let them cook for about 2 minutes.

6. Add the ginger garlic paste and green chilies.

7. When the onions turn slightly brown, add the garam masala, turmeric powder and chilli powder. Let the masala cook for 1-2 minutes.

8. Add in the tomatoes and let them cook until they become soft. I like to mash the tomatoes a little so that they mix better with the masala.

9. Once the tomatoes are done, add the rajma along with the water that it was cooked in. (You don’t want to throw away all the nutrients 🙂 )

10. Add another 1 cup water and salt. Let the rajma simmer for about 8 to 10 minutes. (This way the kidney beans soaks in some masala.) I like to mash the beans slightly to give the gravy some body. If the gravy thickens too much in the process, you can always add a little more water. If it is remains too thin, you can cook it a little longer to boil off some water. At the end of 10 minutes, the gravy should not be too thick but it should not be watery either.

11. Once the gravy is done, stir in the fresh cream and let the rajma cook for 3-5 minutes. Turn off the heat and serve.


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