Sanjeev Kapoor

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Rajma With Coconut Milk

Rajma cooked South Indian way in coconut milk.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Rajma With Coconut Milk

Main Ingredients

Red kidney beans (rajma),, Coconut milk




Main Course-Veg

Level Of Cooking



2155 kcal


197.1 gm


69.1 gm


115.7 gm


27.6 gm

Try something new


  • Red kidney beans (rajma), soaked overnight ,boiled and drained
    11/4 cups
  • Coconut milk
    1 cup
  • Oil
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Bay leaves
  • Onions finely chopped
    2 medium
  • Ginger-garlic paste
    2 tablespoons
  • Tomatoes pureed
    3 medium
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Curry powder
    2 tablespoons
  • Salt
    to taste


Step 1

Heat oil in a non stick kadai. Add cumin seeds and bay leaves and sauté till fragrant.

Step 2

Add onions and ginger-garlic paste and sauté lightly. Add tomato purée and sauté for 4-5 minutes.

Step 3

Add red chilli powder, turmeric powder, curry powder and sauté for 2 minutes.

Step 4

Add salt and mix well.Add rajma and let it to come to a boil.

Step 5

Add coconut milk and mix well and let it get heated through.

Step 6

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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