Rajma (Red Kidney Beans)

Rajma or Red Kidney Beans curry is one of the most loved North Indian recipes. My memories of it takes me back to my school days when my babysitter was a North Indian woman. She used to cook and feed me rajma and rice on a regular basis. It is a very simply and healthy recipe. I hope you enjoy it as much as we do.

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Ingredients:

2 tinned red kidney beans (or soak up the dry ones overnight and then boil them until cooked)

1 onion, finely chopped

1 – 2 inch of ginger, chopped

3 tomatoes

1 cinnamon stick

2 tsp cumin seeds

1 tsp turmeric powder

3 tsp coriander powder

1/2 tsp chilli powder

2tsp garam masala

2 tsp oil

salt and sugar to taste

coriander to garnish

Method:

Grind the tomatoes and ginger into a puree.

Heat the oil in a pan and then add the cumin seeds and cinnamon. Once the cumin seeds turn light brownish in colour, add the onions and cook until translucent. Then add the tomato puree along with the spices, sugar and salt. Let it cook until the oil separates from the tomato mix. Then add the beans, a bit of water and simmer it for 30 mins. Add more water if the curry starts to dry out. You want to almost overcook the beans, that helps the curry to form a smooth and creamy consistency. In the end, add chopped coriander and serve hot with parathas or steamed rice.

Enjoy!

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