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Home>>North India>>Haryana>>Cuisine>>Rajma



Rajma, Rajma cuisine, Rajma Recipe, Rajma East India cuisine, Rajma Dishes of Haryana , Recipes of Haryana
  • 1 cup red kidney beans soaked overnight
  • 3 cups water
  • 1 big onion
  • 1 bay leaf (optional)
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • pinch of asafetida (optional)
  • pinch of turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • 2 big tomatoes finely chopped
  • 1/4 tsp of ground garam masala
  • 1/2 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 1/2 tbsps oil or ghee(clarified butter)
  • salt to taste
  • chopped fresh coriander leaves for garnish(optional)


  • Wash the kidney beans and soak in water overnight.
  • Next morning, pressure cook until soft or cook in a large pot of water till soft.
  • Remove half a cup of cooked beans, crush coarsely and keep aside.
  • Grind onion, ginger and garlic to a very fine paste.
  • Heat ghee/oil in a cooking vessel and add cumin seeds and let them brown.
  • Add the asafoetida and stir fry for few seconds and then add the ground onion paste and
  • saute until golden brown sprinkling water occasionally until the ghee starts separating from the paste.
  • Add red chilli pwd,turmeric pwd,coriander pwd,cumin pwd and salt.
  • Mix well.
  • Add the tomatoes and cook till ghee seperates.
  • Add the cooked whole beans along with the residue water left while pressure cooking it.
  • Cover and cook for 3 mintues.
  • Add the crushed kidney beans and a cup of water.Mix well.
  • Add garam masala and cook till required gravy consistency.
  • Garnish with chopped coriander leaves.
  • Serve hot with steamed rice, jeera rice, chappatis or phulkas.

 More Cuisine in Haryana

>> Rajma

>> Sukhi Chana Dal

>> Khoya Bhaji

>> Dahi Bhalle

>> Sabat Aloo

>> Masaledar Karele

>> Egg Curry

>> Saag Gosht

>> Pinni

>> Doodhi Halwa

>> Badam Ka Seera


More Information About Haryana

>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals


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