Cooking Rajma curry

Rajma or the kidney beans is one of the popular food grains used in Nepali kitchen, especially to prepare gravy or curry for special occasions, gatherings and parties. It is popular as well as most loved and desired food grain which is not used very often as it is usually considered favorable for special occasions. Here is one of the many ways of preparing Rajma.


150 gm Rajma (Kidney beans)

2 Medium sized onions

1 large tomato

2 green chilies

1 tbsp ginger-garlic paste

½ tbsp garam masala powder

1 tbsp coriander powder

Salt to taste

2 tbsp chopped coriander for garnish



First and foremost thing to do is soak rajma overnight. After that, boil it in a pressure cooker until it becomes tender. Then, heat a pan and add oil to it. When the oil is heated, add chopped onions and ginger-garlic paste and fry it until it turns light brown. Then, add tomatoes, green chili and cook till it becomes soft. After that, add coriander powder, salt and two cups of water and bring to boil.

In another bowl, take some Rajma and mash it. Then, add the mashed and unmashed rajma into the boiling water and cook on a low flame for about ten minutes. After that, add garam masala powder and cook for another fifteen minutes until the gravy thickens. When you get the thick gravy or your desired consistency in gravy, remove it from the heat. Garnish it with chopped coriander and serve it hot with rice, roti or puri.