Rajmah (Red kidney beans topped with butter)

Rajmah (Red kidney beans topped with butter)

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Servings: 6
Calories: 191


  • 1.1 lb Red kidney beans rajmah, soaked for 3 hours, washed, drained
  • 8 1/2 pint Water
  • 1 Green cardamom choti elaichi
  • 5 Black cardamom hadi elaichi
  • 4 Cinnamon dalchini, 2 inch sticks
  • 3 tsp Turmeric haldi powder
  • 1 1/2 tsp Ginger powder sonth
  • Salt to taste
  • 1 floz Garlic lasan water
  • 1 1/2 tsp Kashmiri red chilli powder dissolved in 2 tbsp water
  • 1 3/4 oz Butter


  • In a deep pan, boil the red kidney beans with sufficient water. When soft, remove the pan from the heat and drain the liquid.
  • In the same pan, add the boiled kidney beans, water, green and black cardamom, cinnamon sticks, turmeric powder, ginger powder, salt, garlic water, and red chilli water. Bring the mixture to the boil. Cover and boil on low heat until the beans are tender and semi-dry. Add more water, if required.
  • Top with butter. Serve hot with steamed rice.
Calories: 191 kcal
Carbohydrates: 25 g
Protein: 8 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 18 mg
Sodium: 104 mg
Potassium: 430 mg
Fiber: 9 g
Sugar: 1 g
Vitamin A: 362 IU
Vitamin C: 3 mg
Calcium: 89 mg
Iron: 4 mg
Dishes Curries
Cuisine Indian
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