Originally from the Punjab, rajma means kidney bean. It really should be made with dried kidney beans but I rarely have time for soaking and cooking beans for hours so I’ve used tinned beans. I’ve seen versions which also use potatoes and/or paneer – they all get my seal of approval!


2 tins of kidney beans, drained and washed

1 tin chopped tomatoes

Thumb sized piece of ginger

Pinch of chili

1 tsp Cumin seeds

1 tsp Ground coriander

1/2 tsp garam masala

1/2 tsp hing

1/2 tsp turmeric

1/2 salt

Lemon juice

A handful of fresh parsley or coriander to garnish

  1. Heat a tablespoon of oil over a medium heat. Add the cumin seeds, followed by the grated ginger and the rest of the spices. Fry over the heat, taking care not to scorch them – take off the heat if need be.
  2. Add the chopped tomatoes, salt and kidney beans. Simmer over a low heat for 20 minutes. Add a splash of lemon juice and garnish with the fresh herbs.