Rajma (Red Kidney Bean Curry)
Popular vegetarian kidney bean dish from north india. Prepared with aromatic spices and cooked in a tomato gravy.
Ingredients
- 370 g rajma beans (kidney beans)
- 3 large ripe tomatoes
- 1 medium red onion
- 20 g peeled ginger
- 20 g peeled garlic
- 3 tablespoon ghee
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 cinnamon stick
- 1 tablespoon coriander powder
- ¼ tablespoon chilli powder
- ¼ tablespoon turmeric powder
- ¼ tablespoon cumin powder
- 1 tablespoon garam masala
- 1 tablespoon corn oil
- salt
Instructions
- Soak the kidney beans for 6-8 hours in plenty water, best to soak them overnight. Discard the soaking water and add in a pot the kidney beans, 1¼ liter water, the peel of the ginger, the bay leaf and the cinnamon stick. Bring to a boil and cook for 10 minutes at high heat to kill the toxins. Reduce the heat to low and simmer for another 10 minutes or until the beans are soft.
- Mix the 20g ginger and 20g garlic with 1 tablespoon oil in a small blender. Peel the onion and chop finely. Cut the tomatoes in four and remove the seeds. Mix the tomatoes in a blender, you need at least 350ml tomato puree.
- Bring a wok or indian kadai to medium heat and add the ghee. Add the onions and cook until they start browning 8-10 minutes. Add the ginger and garlic paste and continue cooking until they loose their rawness.
- Add the coriander powder, chilli powder, turmeric powder and cumin powder. Cook for another 2 minutes and add the tomato paste and tomato puree. Season with salt and cook at medium heat for about 10 minutes.
- Add the cooked beans and 500ml of the cooking water. Add the garam masala and cook for another 10 minutes to bring it all together.
- Transfer the Rajma in a large serving bowl. You can decorate the rajma with red onions and fresh coriander. Serve with steamed rice and yoghurt.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens