rajma recipe

"Rajma" means red kidney bean in Hindi and ubiquitous with the curry starring this ingredient.

Serve it over plain Basmati rice ("chawal") and you have the Indian comfort dish known to millions as rajma chawal.

Inspired Indian's Rajma spice kit includes pomegranate, tamarind, and mango powder, providing a unique tanginess, and whole spices including black cardamom and cumin seeds.

servings 4 to 5  |   cook time 30 min


  • 2 cans red kidney beans  4 cups
  • 1 medium yellow onion  |  1 cup finely chopped
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 1 cup tomato sauce 8 oz
  • 4 garlic cloves  |  2 tsp finely grated
  • 1 tbs butter or non-dairy spread
  • vegetable oil or ghee
  • salt
  • 2 tbs light cream (optional)
  • 1 Inspired Indian Rajma Spice Kit


cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.


1  Heat 1 tbs oil on medium and chop onion. Add WHOLE SPICES to pan, stir a minute until they sizzle, then add onion. Sauté 5 - 7 minutes until starting to brown at edges; add splash of water if they begin to stick.

While onion is frying, finely grate ginger and garlic, and drain and rinse kidney beans.

2  Add grated ginger and garlic to pan with 1 tbs butter. Sauté for a minute, then add SPICE POWDER and 2 tbs water. Stir for ~10 seconds, then add tomato sauce, drained and rinsed kidney beans, 1 cup water, and 1 tsp salt.

3  Cover, reduce to medium-low, and simmer 15 min. Mash some beans against inside of pan with a fork to thicken the rajma. Add salt to taste and drizzle with cream if desired.





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