Rajma Curry (Punjabi)

Recipe Name

Rajma (Kidney Beans Curry)



Cooking Time



1 tbspn vegetable oil

Cumin seeds (1 tspn)

1 medium size chopped onion

1 chopped garlic clove

1 chopped fresh Tomato

Tomato Puree

Salt as per taste

Turmeric powder (1 tspn)

Gravy Masala/ Garam Masala

Red Chilli Powder as per taste

Kidney beans (2 tins)


  • Take a saucepan on gas
  • Add oil
  • Once oil gets heat, add cumin seeds. Let it crackle and get is browned.
  • Add chopped onion and sauté for 1 minute at medium flame
  • Keep on stirring the onions while sautéing them, for uniform cooking and also so that they don’t get burnt.
  • Add chopped garlic and stir for 5-10 seconds on low gas.
  • Add chopped tomato and sauté 2-3 minute until tomato gets soft.
  • Add tomato puree, salt, turmeric, chilli powder, gravy / garam masala, half cup water and mix well.
  • Cover with a lid and cook for 3 minutes.
  • Uncover the lid and stir.
  • Add kidney beans and mash few kidney beans with the spoon and stir it well. This will help to thicken the curry.
  • Let it cook for 4 minutes.
  • Serve hot with naan/ paratha/rice.

Special Tips/ Notes

If you need to serve with rice, add more water for thin consistency and cook for 3 minutes until it mix properly.

Made by

Neeti Popat

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