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Rajma (Sindhi Kidney Bean Curry)

Name: Rajma (Sindhi Kidney Bean Curry)
Yield: 1 servings
Cuisine: Indian
Ingredients: 250 g red kidney beans; 1 pinch baking soda; 75 g chopped onion; Oil; 100 g chopped tomato; 3–4 chiles, finely chopped; Salt to taste; 1–2 tbsp red chile powder; 2–3 tbsp garam masala; 1–2 tbsp pepper

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

484kcal · 24% of your day

Protein: 27 g · 22% of 120 g
Carbs: 88 g · 40% of 220 g
Fat: 6 g · 10% of 65 g

27 g
Fibre: 18 g
Sugar: 832 mg
Sodium: 465 g
Serving size

Calculated from all 8 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 1 serving of about 465 g, the usual size for a soup, stew or curry. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

250 g red kidney beans
1 pinch baking soda
75 g chopped onion
Oil
100 g chopped tomato
3–4 chiles, finely chopped
Salt to taste
1–2 tbsp red chile powder
2–3 tbsp garam masala
1–2 tbsp pepper

Ingredients for 1 serving (465 g) · the original recipe

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Method

1
Soak kidney beans in water overnight. Drain.
2
Cover the beans with water, and add the baking soda. Boil briskly for at least 30 minutes until tender. Drain, reserving 100 g of the cooking water.
3
Fry the onions in a pan until golden brown. Add the tomatoes and chiles, and fry until it leaves the oil.
Stovetop
4
Add the beans and reserved cooking water, and cook for 5–10 minutes.
5
Stir in salt and chili powder.
6
Remove from the heat, and mix in the garam masala and pepper.
7
Serve hot with roti or rice.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.