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  • TIME:

    1 hour 20 minutes


  • 450g dried red kidney beans, soaked overnight with cold water to completely cover
  • 400g peeled plum tomatoes, blitzed to a paste
  • 2 medium-sized onions, finely chopped
  • 4 green finger chillies, finely chopped
  • 1½ tbsp ginger/garlic paste
  • 2 tbsp chopped coriander
  • 5 tbsp vegetable oil
  • 1.3 litres water
  • 1¾ tsp salt or to taste


  • 1½ tsp red chilli powder
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp coarse black pepper
  • ½ tsp white pepper powder


  • Drain the soaked kidney beans
  • Pressure cook the kidney beans with the water on a high heat for 30 minutes. Whilst the rajma is cooking you may start with the light masala sauce to add to the rajma
  • Heat the oil in a saucepan on a medium heat for 30 seconds
  • Add the coarse black pepper together with the green chillies and cook for about one minute
  • Add onions to the saucepan and cook on a high heat for about ten minutes until the onions begin to turn a caramel colour
  • Lower the heat a little and add the ginger/garlic paste to the onion base and cook for about a minute
  • Add the tomatoes to the saucepan and combine well
  • Remove from the heat and blitz the masala to a smooth paste using a hand blender. This should take about a minute or so
  • Put the masala back on to the heat and add red chilli powder, turmeric, white pepper and salt and cook the masala on a medium heat, stirring frequently for about 15 minutes
  • Once the masala begins to turn dark orange and the masala sauce starts to get sticky, it is ready. Remove from the heat and leave to one side until needed
  • By this time the kidney beans should also be pressure cooked perfectly. Check that the kidney beans have softened and are cooked, and cook for a further few minutes if still hard. Allow the steam to escape before opening the lid of the pressure cooker
  • Drain the pressured kidney beans and retain the liquid as you will require this for a little later
  • Re-heat the masala sauce for the rajma and add the drained kidney beans to it. Gently coat and cook the beans in the masala – mix gently from the sides of the saucepan to ensure the kidney beans do not get squashed. Cook for about five minutes. Add a few tablespoons of water if the mixture starts getting sticky
  • Add the garam masala and coriander and cook for 1 minute
  • Add the retained rajma water to the kidney bean masala and combine well
  • Simmer on a low heat for about 15 minutes until the rajma begins to thicken
  • Garnish as desired
  • Serve.
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.