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Punjabi Rajma (Kidney Beans)

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“This is my version of a recipe from the Hare Krishna website( This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.”
1hr 5mins

Ingredients Nutrition


  1. Rinse and drain kidney beans.
  2. Heat the oil on medium to medium high.
  3. Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
  4. Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
  5. Add the rest of the spices and mix well.
  6. Add the kidney beans and mix well.
  7. Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
  8. About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
  9. Garnish with the rest of the cilantro when you are ready to eat it!

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