Home ✿ Recipes ✿ Indian Food
Grandma’s famous
Rajma
Kidney beans slow-simmered in an onion-tomato masala, best with steamed rice.
- Time
- 1 hr + soaking
- Serves
- 4
- Level
- Easy
Method
- 1
Drain the rajma and pressure cook with fresh water and salt for 15–18 minutes until very soft.
- 2
Heat oil, add cumin and bay leaf, then the onions. Cook until deep golden brown.
- 3
Add the ginger-garlic paste and chilli, then the powdered spices and tomato puree. Cook until the oil separates.
- 4
Add the rajma with its cooking water. Simmer 20 minutes, mashing a few beans to thicken the gravy.
- 5
Stir in the garam masala and coriander.
More from Grandma’s kitchen
