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45 min


For pressure cooking:

1 cup of Rajma

1 bay leaf

1 black cardamom

1 tsp salt

4 cup of water

Other Ingredients:

1 tbsp ghee or clarified butter

1 tsp IWP cumin / Jeera

1 inch cinnamon

5 cloves

1 onion, finely chopped

1 tsp IWP ginger garlic paste

1 chili, slit

2 cup tomato pulp

¼ tsp IWP Haldi/ turmeric

1 tsp IWP Kashmiri red chili/ Kashmiri Lal Mirch powder

1 tsp IWP Coriander/ Dhania powder

½ tsp Cumin/ jeera powder

½ tsp IWP dry mango/ amchur powder

½ tsp IWP garam masala

½ tsp salt (According to taste)

1 tsp IWP kasoori methi

2 tbsp coriander, finely chopped

How to prepare

In a large pan, heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.

Add in 1 onion, 1 tsp IWP ginger garlic paste, 1 chili and saute until the onions turn golden brown.

Now add 2 cups of tomato pulp.

Cover and cook for 10 minutes, or until the oil is separated.

Further keeping the flame on low add IWP Haldi/turmeric, IWP chili powder, IWP coriander powder, cumin powder, IWP amchur/ dry mango powder, IWP garam masala.

Add salt according to taste

Saute until the spices turn aromatic.

Add in cooked Rajma and mix well.

Cover and simmer for 15 minutes or until the curry thicken.

Now add 1 tsp IWP kasoori methi, 2 tbsp coriander, and mix well.

Finally, enjoy rajma with plain and jeera basmati rice or chapati. 

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