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This is not the way that I was initially taught how to make this dish. However, it's the way I do it now. Put it all in a pressure cooker and it's ready in about 30 minutes. You can find the original recipe on Veg Recipes of India.

You do not have to use red kidney beans for this dish. (I don't care for the taste.) You can use pinto beans instead. I think they're much more delicious.

I eat this with plain yogurt and rice.


1 1.4 cup pinto beans (rajma chitra)

3 tomatoes, finely chopped

1 tablespoon grated fresh ginger

1 tablespoon grated fresh garlic

1 serrano chili, seeded, minced

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper

1 teaspoon garam masala

1 teaspoon cumin seeds

Salt to taste

2-3 tablespoons oil or butter

2 1/2 cups water


Place all ingredients except the garam masala into a pressure cooker.

Cook under pressure for about 30 minutes until the beans are soft.

Simmer for a few minutes while using a spoon to mash the beans just a little in order to thicken the gravy slightly.

Remove from heat and add the garam masala

Serve over basmati rice.