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Rasedar Rajma (Rajma in Curry Sauce) Recipe

Rasedar Rajma (Rajma in Curry Sauce) is a popular Indian Curries
Author :
On :
Monday, 7 August, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 2 cups - dry red bean kidney, soaked overnight
  • 1 tbsp - ginger, crushed
  • Salt
  • 1 - onion, chopped
  • 2 - Garlic cloves, minced
  • 2 - tomatoes, chopped
  • 1 tsp - Garam Masala
  • 1/2 tsp - carom seeds
  • 1/4 tsp - Fenugreek powder
  • 1/2 tsp - Red Chilli powder
  • 1 tbsp - coriander powder
  • 1/2 tsp - Turmeric powder
  • 1/4 cup - Coconut Milk
  • Oil as required
  • Salt to taste
  • 1 tbsp - coriander leaves, chopped
  • How to Make Rasedar Rajma (Rajma in Curry Sauce):

    1. In a pressure cooker, add the dry red kidney beans, crushed ginger, salt with enough water and cook in high flame until it whistles twice.
    2. Drain the water and keep it aside for making sauce.
    3. To the beans add 3 cups of water and bring it to boil until the beans are cooked and keep it aside.
    4. In a pan saute onions in oil, stir until they turn translucent.
    5. Add the carom seeds, crushed garlic cloves and stir for a while.
    6. Add the chopped tomato pieces, cook until they turn pulpy.
    7. To this add coconut milk, coriander seed powder, red chilli powder, garam masala powder, salt and fenugreek powder.
    8. Add the drained cooked water, stir well and cook till the ingredients blend well.
    9. Finally add the cooked beans to sauce and cook till the gravy turns thick.
    10. Sprinkle chopped coriander leaves and serve hot.
    11. Recipe courtesy: Priya Easy N Tasty Recipe


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