Flavours of WUR: Rajma

Bhanvi Sharma (23) shares a recipe for Rajma.
Bhanvi Sharma (23) Masterstudent Nutrition & Health.

You encounter all the flavours of the world in our WUR community. Bhanvi Sharma (23), a Master’s student of Nutrition & Health, shares a recipe for Rajma, a kidney bean curry from northern India.

‘Rajma, or kidney bean curry, is a dish from northern India. My mother would prepare this dish for us during cold months. A bowl of rajma ke sabji with chapatti — Indian flatbread — used to feel like a warm hug from her. Now I’m here in Wageningen, thousands of kilometres from my home, this bowl of curry reminds me of my family back in India.’

For 4 portions


  • 2 tins of kidney beans
  • 1 large onion, chopped
  • 1 green chilli
  • 4 thin slices of ginger
  • 5 cloves of garlic, finely chopped
  • 1 tin of tomatoes
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 2 tsp red chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp black pepper
  • 2 tsp coriander powder
  • Dash of cinnamon
  • Salt to taste
  • Water


  1. Heat the oil in a pan and add the cumin seeds. Wait for them to splatter and add the garlic and onions.
  2. Sauté until they get brown. Add all the spices and mix well.
  3.  Add the tin of tomatoes and squish the tomatoes using the back of the ladle.
  4. Cook for 10 minutes. Then add the 2 tins of kidney beans, one with the liquid and one without the liquid.
  5. Add water if necessary to get the right consistency for the curry.
  6. Let it simmer on low heat for 20 minutes. Turn off the heat and serve the curry hot in a bowl with yogurt and chapattis.

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