Rasedar Rajma (Rajma in Curry Sauce)

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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)

  • 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.
  • Drain the water and keep it aside for making sauce.
  • To the beans add 3 cups of water and bring it to boil until the beans are cooked and keep it aside.
  • In a pan saute onions in oil, stir until they turn translucent.
  • Add the carom seeds, crushed garlic cloves and stir for a while.
  • Add the chopped tomato pieces, cook until they turn pulpy.
  • To this add coconut milk, coriander seed powder, red chilli powder, garam masala powder, salt and fenugreek powder.
  • Add the drained cooked water, stir well and cook till the ingredients blend well.
  • Finally add the cooked beans to sauce and cook till the gravy turns thick.
  • Sprinkle chopped coriander leaves and serve hot.
  • Recipe courtesy: Priya Easy N Tasty Recipe