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About Recipe

Rajma (Kidney Beans) Tomato Curry


250 Gms Rajma (Kidney Beans)

5 Big Tomatoes Sliced into Vertical Pieces

2 Medium Sized Onions Sliced Vertically into Thin Pieces

1.5 Tea Spoon Ginger Garlic Paste

1 Tea Spoon Coriander Powder

1/4 Tea Spoon Turmeric Powder

1 Tea Spoon Salt

1.5 Tea Spoon Red Chilly Powder

1/2 Cup Chopped Coriander Leaves

5 Table Spoons Oil

Cooking Procedure


Soak Rajma (Kidney Beans) in 4-5 cups of water for 7-8 hours or overnight. Clean the soaked Rajma 2-3 times with water and keep them aside for later use.


Heat Oil in a Cooker and add Onion.


After Onion turns golden brown color add Ginger Garlic Paste and fry for 2 minutes and sprinkle turmeric.


Add Rajma (Kidney Beans) add Salt, Red Chilly Powder to the cooker and let it cook on low heat.


Add 2 cups of water and mix well. Add Tomatoes on the top without mixing them and cover the cooker with the lid and whistle Let it cook on high heat.


After first whistle reduce the heat to medium and leave the Rajma (Kidney Beans) to cook under pressure for next 7 whistles. 


After 7 whistles turn off the heat and wait until the pressure goes off the cooker.


Take off the whistle, cooker lid and place the cooker back on the heater. Add little water if the gravy is too thick.


Add Coriander Powder, Coriander Leaves and mix well. Cook the curry until gravy turns thick enough to your taste and turn off the heater.


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