Quick – No Chopping – Authentic Rajma Curry recipe for lazy rainy lunch


You have to be a visionary & soak Rajma a night before in warm water.


3-4 Sophisticated eaters OR 2 Bukhads 🙂


  • 1 Big onion – I used 2 small ones
  • 1 Big Red Tomato – I used 2 small ones
  • 6-7 garlic cloves
  • 1 chunk of Ginger
  • Mustard Oil – 5-6 teaspoon – Yes this smelly stinky oil

Dry Spices

  • 2-3 teaspoon red chili powder – feel free to adjust the spice level.
  • 1/4 teaspoon turmeric – this is just to enhance color
  • Asafoetida – heeng – 1 pinch
  • dry ginger powder 2 teaspoons. 
  • Fennel Powder – 2 teaspoon – You can skip this, it is must when a Kashmiri is cooking 😉
  • Shahi Jeera (Cumin) seeds – 1 teaspoon – I used poorer version 🙁
  • Black Cardamon – 1-2 – don’t skip this, it adds beautiful flavor and taste to the curry.
  • Salt – Swad Anusar – well start will 1.5 teaspoon & keep adjusting at a later stage.



To start with

  • Pressure cook rajma with tomatoes & peeled Onions and 1 big chunk of slightly crushed ginger and Salt to 3-4 whistles.
  • Let the pressure drop naturally, try not to act smart by forcibly cooling cooker under running water. 
  • Discard the ginger. Separate tomatoes & onions from beans.
  • Take 1/2 cup boiled beans on a plate and make a coarse paste out of it. You can use a spoon, I was messy and used my hand.

Cooking Process

  • Heat Pan and add oil to it. Let the mustard oil cook to its smoking point, else everything will smell yucky and the entire recipe will be spoiled.
  • When the oil is hot add these ingredients sequentially in a gap of 30 seconds – Asifodeta (heeng), Cumin Seeds ( Jeera), Slightly crushed Black Cardamom, finely crushed garlic.
  • Cook for a minute till the rawness of garlic goes away.
  • Add boiled onions & tomatoes and cook for 2-3 minutes.
  • Now add all the remaining dry spices to it.
  • Cook till it is all mushy and oil separates from masala – You have to be patient here ;).
  • Now add mashed beans to this. Cook for some more time till the masala looks perfect.
  • Add remaining Rajma, Don’t discard the water – Add it too to the pan.
  • Let the Rajma boil, Adjust salt – Don’t add any dry spices post this step – It will spoil the taste.
  • Add some finely chopped cilantro for that extra freshness.
  • Enjoy with some steamed rice, Well I love it even with some wheat or Tandoori Rotis.

This recipe is a cry for help, I am bored of endless cooking and have simplified the recipe in a desperate hope that my husband stumbles over it and gets motivated to cook.