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Spicy Kidney Bean and Yogurt dish

Serving 4-6 persons

Preparation Time: 20 minutes

Cooking Time: 50 minutes



3 CupsBoiled Rajmah
1 CupYogurt
1 LargeOnion Cut length Wise
1 TablespoonGinger Paste
1 TablespoonFinely Chopped Green Chillies
1 TeaspoonGarlic Paste
0.5 CupCooking Oil
1 TeaspoonSalt

Dry Spices

1 TeaspoonCumin Seeds
1 Pinch of Hing
5 Whole Red Chillies
1 TablespoonCoriander Powder
1 TeaspoonTurmeric Powder
1 TeaspoonGaram Masala
Salt To Taste

For Garnishing

2 TablespoonsFinely Chopped Coriander leaves



  1. Soak Rajmah over night with 5 times the water ans one tea spoon of salt. In the morning check if there is enough water to boil it as rajmah will sock some. If not add some water and pressure cook it for 25 minutes at high flame.

  2. Now in a frying pan heat oil add cumin, whole red chillies and hing and fry it till cumin turns brown. Then add onions and fry them till they turn golden brown.

  3. Then add ginger paste, garlic paste and green chillies to it and fry them for 2 minutes. Then add Gram masala, Turmeric powder,salt, Coriander powder and fry masala for 1 minute at medium flame.

  4. In a bowl mix yogurt with 1 cup of water add this yogurt to masala and remove it from the flame.

  5. Now add this masala and yogurt mix to the rajmah and cook it for another 5 minutes without pressure at low flame.

  6. Garnish it with coriander leaves serve it hot with rice, makki ki roti or chappati.

Kidney beans, Rajmah, Pahari Style Rajmah, Indian regional Recipes, Indian recipes

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