Three Lip-Smacking Rajma Curry Styles

What if I say Rajma Chawal?

I am sure I have increased the hunger of most of the readers. Rajma, popularly known as “Kidney Beans” are a very famous dish in India. They are often cook in Indian families and are loved by everyone. In every state of Indian, the Rajma curry is slightly bit different in taste because of the local spices and style of cooking.

Today I am gonna tell you about some of the delicious Rajma curries which you can cook in dinner.

“Rajma-Chawal” is one of the most famous street foods of Delhi and Punjab. This dish is served hot and is enjoyed by many people during winter season. It is not only good in taste but also very healthy for body. Rajma is a great source of PROTIEN and thus have many health benefits like diabetes, weight loss, muscle strengthening and also great for heart.

There are many different ways in which Rajma is cooked in our country. Some people cook it with lentils or pulses while some like it with green vegetables. It is mainly served with chapatti and rice. Well, rajma can be served in Salads, Wraps, Sandwiches, and Cutlets etc.

Cook Rajma curry in 3 delicious styles!


This lip smacking Rajma curry is cooked along with Turnip (Gogji) which adds dark red color to it. Kashmiri Rajma is different from the normal rajma used in other states as it has a deep red color. Kashmiri Rajma dish has a unique rustic flavor which comes when spices are blend in its curry.

Serve this hot rajma curry with missi roti, vegetable raita (Curd) and salad.

Have a look at the recipe of Kashmiri Style Rajma Gogji:


2 cups washed and overnight soaked Kashmiri Rajma

1 nicely chopped onion

1 nicely chopped tomato

3 finely chopped garlic cloves

1 inch finely chopped ginger

3 cubed turnips

1 teaspoon Dry ginger powder

1 teaspoon Kashmiri red chilli powder

1/4 teaspoon Turmeric powder (Haldi)

1 teaspoon Fennel Powder

1/4 teaspoon Kashmiri masala powder (can be purchased from local market)

2 tablespoons Mustard oil

Onion and cilantro for garnishing

Salt as per taste

How to cook:

1. Take a cooker pan and pour 1 tbsp of mustard oil in it. Saute the chopped onions until it turns golden brown.

2. Now add chopped ginger, garlic and tomatoes and sauté till they turn soft and golden brown.

3. It’s now time to add the spices such as turmeric, red chilli powder, dry ginger and fennel powder. Saute the mixture again.

4. Bring the ‘Hero’ of the dish that is overnight soaked Rajma into the same pan. Add 4 cups of water in it.

5. Add t he Kashmiri masala in it and finish the seasoning with a pinch of salt as per your taste.

6. Keep the pan on heat till the cooker whistles 4 times. Let it cook on low flame for at least 40 mins and then turn off the heat.

7. In the mean, smoke the remaining 1 tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips until it turns golden and keep aside.

8. In the end, add the fried turnip cubes in the cooked rajma and again cook for 10 mins.

This is a perfect dish for lazy weekend brunch. Serve the dish hot with missi roti and vegetable curd.



1 cup large size overnight soaked Rajma

1 inch finely chopped ginger

2 cloves finely chopped garlic

1 chopped onion

1/2 cup homemade tomato puree

1 teaspoon Turmeric powder

1 teaspoon roasted Cumin (Jeera) powder

1 teaspoon Garam masala powder

4 Cardamom (Elaichi)

2 inch Cinnamon Stick (Dalchini)

1 tablespoon Butter

A small bunch of chopped coriander leaves

1 teaspoon Cooking oil

Salt as per taste

How to cook:

1. Take a pressure cooker pan and heat 1 tbsp oil on medium heat. Add onion, garlic, ginger and saute for 3 to 4 minutes until the raw smell goes away and the mixture changes color.

2. Stir in the tomato puree, the turmeric powder, cumin powder, garam masala powder, cardamom pods and cinnamon stick.

3. Saute for another couple of minutes and then add in the soaked rajma along with its water. Add any additional water if required.

4. Cook rajma until it get mashed between your fingers easily.

5. Garnish the rajma curry with coriander.

Serve the Punjabi Rajma Masala dish along with steamed hot rice and nutritious aloo Parwal Sabzi.

SAAGWALA RAJMA RECIPE (Dry Kidney Beans and Spinach Stir Fry)-


1 cup boiled Rajma

2 cups roughly chopped spinach leaves

1 teaspoon Cumin (Jeera) seeds

1 finely chopped onion

5 finely chopped garlic cloves

1 finely chopped green chilli

1/4 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Garam masala powder

A pinch of Asafoetida (hing)


How to cook:

1. Heat cooking oil in a pressure cooker pan and add cumin seeds, pinch of asafetida, finely chopped garlic, finely chopped onion and green chilli.

2. Now add chopped spinach along with boiled rajma in the pressure cooker pan.

3. Now add the turmeric, garam masala powder and season with salt and mix well.

4. Let the vegetable cook in medium flame for 10 minutes. Keep stirring in between. Switch off the flame once rajma is cooked.

This power pack dish is rich in protein and fiber. Pack your kids lunchbox with stir fried spinach made with red kidney beans.

You can cook the above Rajma dishes in different curry styles on any ocassion. Make everyone go crazy for your cooking styles. 



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