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Mum’s Rajma – a Famous Punjabi Vegetarian Curry

/ Food & Drink

Rajma Curry

This moreish Punjabi vegetarian Indian Rajma Curry uses kidney beans in a delicious, robust dish that is guaranteed to warm you up on a cold day and keep energy levels high with its low Glycemic Index.

They say family recipes are the best, they come with great memories too; my Mother handed this Rajma recipe down and by sharing it I hope it will grace an animated mealtime in another part of the world  too, it’s already been very well received when served as part of our thali at Mille Fleurs.

Northern Indian Vegetarian Rajma Curry
Prep time
Cook time
Total time
A famous rich, robust northern Indian kidney bean curry cooked in a spicy tomato sauce that is loved by even non-vegetarians
Recipe type: Dinner Entree
Cuisine: Northern Indian
Serves: 4
  • Rajma Ingredients
  • 250 g Kidney beans
  • 4 Onions
  • 4 Red Chilies
  • 3 Green Chilies
  • 3 Garlic Cloves
  • ½ " Piece of Ginger
  • 1 Cup of Water
  • 4 Chopped Tomatoes
  • 2 Cinnamon Sticks
  • 4 Pods Cardamom
  • 1 tsp. Garam Masala
  • 1 Lemon 1
  • 2 tbsp. Ghee
  • Salt to taste
  • 2-3 tbsp. Coriander leaves, chopped
  1. Soak red beans overnight with a pinch of baking soda. Grind together onion, garlic, ginger, chilies to a smooth paste.
  2. Heat ghee in a pan and fry the ground mixture until golden brown. Keep stirring to avoid it sticking to the pan.
  3. Put in the drained red beans and water, Bring to the boil and then lower heat.
  4. Add tomatoes, cinnamon and Cardamom and simmer till the beans are tender. Season with salt, Lemon juice and Garam Masala. Sprinkle coriander leaves before serving.





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