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rajma coconut curry

Rajma Coconut Curry

Course lunch
Cuisine Indian
Keyword curry
Cook Time 30 minutes
Servings 4
Author Priya Shiva


  • 1 cup Rajma/ Kidney beans
  • 2 tomatoes finely chopped
  • 1 onion finely chopped
  • 1 tbsp Ginger finely chopped
  • 1 cup Freshly Grated coconut
  • 3 Dried Red chilli
  • 1 tsp Cumin seeds
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Black Pepper Powder
  • 1 sprig Curry leaves
  • 4 tsp Cooking oil
  • Salt to taste


  1. Soak rajma overnight or for minimum 6 hours in some water. Drain the water and clean it nicely.

  2. Pressure cook rajma with 2 cups of water till it is cooked nicely. You can add extra water if necessary.

  3. Add 1 tsp of oil in a frying pan and lightly fry grated coconut and red chilli on low flame till coconut turns light brown.

  4. Transfer the content in your blender and grind it to smooth paste using minimum required water.
  5. Add 3 tsp oil in frying pan and add cumin seeds. When cumin seeds crackle, add curry leaves.

  6. Add chopped onions, grated ginger and saute. and saute till onions are translucent. Now add tomatoes and saute it for few minutes till tomatoes and all mushy. Just stir and mash them lightly with the help of ladle.

  7. Now add coconut paste, turmeric powder, black pepper powder, coriander powder and mix it well. 

  8. Add boiled rajma and let it simmer for few minutes. Now add salt to taste and add some water if you feel its too thick .Close the pan with a lid and let it simmer on low flame for few minutes. Keep stirring in between.

  9. Transfer it into a bowl and garnish it with coriander leaves.