Razma (Red Kidney Bean Curry) Recipe



225g /8 oz red kidney beans, washed

570ml/1 pint water

1 tsp bicarbonate of soda

60g/2 oz gee or 3 tbsps oil

1 onion, chopped

2.5 cm/1 inch cinnamon stick

1 baby leaf

3 brown cardamoms

1 tsp chilli powder

1 tsp ground coriander

1 tsp garam masala

¼ tsp turmeric

200g/7 oz can chopped tomatoes

Salt to taste

2 green chillies, halved

1 tbsp freshly chopped coriander leaves


Soak the kidney beans in the water with bicarbonate of soda overnight.  Drain the beans, rinse and boil in fresh water for 1 hour or until the beans are cooked. 


Cool and strain the beans, retaining the cooking liquid. 


Heat the ghee or oil and fry the onion for 2-3 minutes.  Add the cinnamon, bay leaf, cardamoms, ginger and garlic.  Cook for 1 minute then add the chilli powder, ground coriander, garam masala and turmeric.  Stir the spices well.  Add the tomatoes and slat, then the kidney beans and fry the mixture for 2-3 minutes.  Add 175-225ml / 6-8 fl oz of the bean cooking liquor, the green chilli and chopped coriander.  Simmer for 15-20 minutes.   Add more bean liquor if the sauce is too thick.  Transfer the Razma to a warmed dish and serve.