Rajma with Coconut

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 10 g- ginger
  • 5 flakes -garlic
  • 1/2 cup- vegetable oil
  • 2- large (300g) onions chopped
  • 1 cup -coconut grated
  • 3- large tomatoes chopped
  • 1 tsp- red chilli powder
  • 2.5 cups -kidney beans soaked overnight
  • 4.5 cups -water
  • 1 tsp -garam masala powder
  • 1/4 tsp -turmeric powder
  • salt
  • 1 tsp-cumin and coriander powder

How to Make Rajma with Coconut

  • Grind ginger garlic into paste. Fry the onions and coconut in oil separately till golden brown.
  • Then grind it and make a fine paste.
  • Add water, tomatoes and kidney beans in a cooker.
  • Close it and bring to full pressure on high heat and cook for 20 minutes.
  • Heat oil in cooker. Add ginger, garlic paste. Then add the onion and coconut paste. Stir for a few seconds.
  • Add garam masala, red chilli powder, turmeric powder, cumin and coriander powder and fry till golden brown.
  • Then add cooked kidney beans.
  • Close cooker and cook for 15 min.
  • Remove cooker from heat. Allow to cool naturally.