Traditional Rajma Curry

Red Kidney beans in curry sauce

Recipe by Lata Anand of

A standard recipe from Punjab

Ingredients vegetarian 4 servings

    1 teacup red kidney beans (rajma) 2 onions, grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee (or butter) Salt to taste Grind into paste : 7 cloves of garlic 7 green chillies 25mm. piece ginger


    1. Soak Rajma beans Overnight (or atleast 4 hours). 2. Cook in a pressure cooker. Drain. 3. Heat ghee and fry onions for 2 to 3 minutes. Add the garlic/ginger/chili paste and chilli powder and fry again for 1 minute. 4. Add the cooked red kidney beans. 5. Cut tomatoes and cook in water. When cooked, take out a thick soup through a sieve. 6. Add this soup to the rajma mixture. Add sugar and salt. 7. Cook for a few minutes so that all the flavors are integrated. 8. Serve Hot



    This dish is delicious