C41 Rajma Curry

This recipe is typical all over the Punjab and is also sold on the streets and has been adapted here to the BIR style.


For 1 Continued...
1 tbspn oil ½ tspn ground coriander
¼ tspn cumin seeds ½ tspn ground cumin
50 gm onion (prepared weight) ¼ - ½ tspn chilli powder
1 tspn red or green chilli ¼ tspn curry powder
¼ tspn paprika 3 tbspn chopped tomato
¼ tspn turmeric ¼ tspn salt
150 ml c41 curry base sauce 1 small tin red kidney beans (rajma)



  1. Heat the oil fry the cumin seeds for about 15 sec.
  2. Add the onions and red or green chilli and fry, stirring regularly, for 2 min.
  3. Add the turmeric and paprika and cook, stirring for 1 min.
  4. Add 100 ml of hot water and cook, stirring regularly, for 5 min.
  5. Add the cumin, coriander, chilli powder and curry powder and cook, stirring, for 30 sec, adding a little c41 base sauce if needed to prevent drying and burning.
  6. Add the chopped tomato, salt and 80 ml of c41 base sauce and cook, stirring for 1 min.
  7. Add the kidney beans and 80 ml of c41 base sauce and cook, stirring regularly, for 3 min, adding the remaining c41 base sauce as needed to maintain the desired sauce consistency.


  1. Serve with rice and garnish with a little freshly chopped coriander.

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The main ingredients
Enlarge image

The finished meal