Rajma Red Kidney Beans

Rajma Red Kidney Beans

Shared By: Marium Hamid, Arksansas (USA)

Rajma Red Kidney Beans


  1. 1 (15oz.) can of Red Kidney Beans (drained)
  2. 2 medium Onions (chopped)
  3. 6 plum Tomatoes (chopped)
  4. 4 cloves of Garlic (Lehsan) (minced)
  5. 2 tbsp. of Fresh Ginger Root (Adark) (minced)
  6. 6 sprigs of Cilantro/Coriander Leaves (Hara Dhaniya) (minced)
  7. 5 Whole Cloves (Laung)
  8. 10 Black peppercorns (Saabut Kaali Mirch)
  9. 1 (1-inch) piece of Cinnamon Stick (Dal Cheeni)
  10. 1 Bay Leaf (Tezz Patta)
  11. 1 tsp. of Red Chili Powder (Pisi Lal Mirch) (or to taste)
  12. 3 tbsp. of Canola Oil
  13. Salt to taste
  14. Water (as needed)


  • Heat oil in a large saucepan over a medium heat.
  • Stir in cloves, whole black peppercorns, cinnamon, cardamom, and bay leaf.
  • Cover the pan as the pepper tends to splutter right out of the pan and cause burns! Let heat for 1 minute.
  • Reduce the heat to medium-low and add slice onions.
  • Sauté until the onions are soft and almost translucent.
  • Mix in the tomatoes and sauté well. (For great taste, sauté until almost dry).
  • Raise the stovetop’s temperature to a medium heat.
  • Add garlic and ginger and sauté for 2-3 minutes.
  • Mix in the chili powder, red kidney beans, and salt; mix well. Slowly add water a small amount at a time.
  • You are adding water to create gravy, only add water until the gravy has reached in consistency that you would like.
  • For smoother gravy, cool and blend the sautéed mixture before adding the red kidney beans.
  • Garnish with cilantro.

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