I only buy red kidney beans to make one thing: rajma. The last time I made rajma was probably about four years ago, on one of those "I must go grocery shopping, buy lots of things, and START COOKING!" days. I used to feel really sorry for myself after pathetically eating Ramen noodles and salt and vinegar kettle chips for dinner, and decide "ok starting tomorrow...I am going to cook". Ohhh yea that never happened. I'd buy all the groceries, then they'd rot in my refrigerator after my one day of mediocre cooking. Luckily, I actually use the groceries that I buy nowadays.

Anyways...I've usually eaten rajma with rice or chappatis. This time, I ate it with rice, but used leftovers on flour tortillas with some cheese and called it a rajma quesadilla.


  • 2 8oz cans red kidney beans
  • 1 medium onion, diced
  • 4 pods cardamom, crushed
  • 4-5 cloves
  • 2 cloves garlic, minced
  • 2 tbsp chopped cilantro
  • 1/2 cup diced tomatoes
  • 1/2 cup plain non-fat yogurt
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • dash of cinnamon
  • a little turmeric
  • 1 tbsp lemon juice
  • Salt
  • Canola oil


Heat oil in a pan and cook onions for 2-3 minutes. When onions soften, add cardamom, cloves, garlic, cumin, coriander, cinnamon, and turmeric. Sautee for 2-3 minutes, then add tomatoes and yogurt. Let tomatoes simmer, then add kidney beans and cook for 10-15 minutes over low heat. Season with salt, stir in lemon juice, and garnish with lots of fresh cilantro. Serve the rajma hot over white rice.

The cinnamon makes a huge difference in the flavor of the rajma. I can finally use my ground cinnamon in something other than hot chocolate and

butternut squash soup

! I usually don't add cardamom or cloves to anything (I end up biting into them and it ruins the whole meal), but I have to admit that the rajma tasted more authentic this way.