Chef Devan Rajkumar's mouthwatering rajma recipe

From chef Devan Rajkumar, this traditional Indian recipe sees beans, tomatoes and spices combine for a warming vegetarian meal. Try his rajma recipe tonight. 

Chef Devan Rajkumar's mouthwatering rajma recipe

Serves 4

Preparation time 15 minutes

Cooking time 30 minutes



  • 2 cans red kidney beans, rinsed
  • 2 tsp mustard oil
  • 1 cinnamon stick
  • 1 black cardamom pod
  • 1 tsp cumin seeds
  • 1½ Tbsp ginger garlic paste
  • 1 red onion, finely diced
  • 1½ cup tomato purée
  • 1 cup water
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp amchur powder
  • ½ tsp garam marsala
  • 1 tsp sugar
  • 1 tsp kosher salt

Cilantro Sour Cream

  • 1 cup sour cream
  • 2 Tbsp cilantro, finely chopped
  • ¼ tsp kosher salt


  1. Add the oil to a pot over low-medium heat.
  2. Add the onion, ginger garlic paste and salt. Cook for 15 minutes or until the onions are caramelized.
  3. Add all of the whole and ground spices. Cook on low heat for 5 minutes. Stir frequently.
  4. Add the tomato purée, water and kidney beans, and bring to a simmer. Allow to simmer for 10–15 minutes.
  5. Add sugar and adjust the seasonings as needed to your liking.
  6. To make the cilantro sour cream, mix the sour cream with cilantro and salt.
  7. Plate the rajma in a bowl and garnish with a dollop of the cilantro sour cream.