Rajma (Indian Red Kidney Bean Curry)
photo by Naomi J.
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 (453.59 g) can red kidney beans, undrained
- 9.85 ml canola oil or 9.85 ml corn oil
- 4.92 ml cumin
- 4.92 ml garlic, chopped
- 2.46 ml gingerroot, chopped
- 396.89 g can tomato sauce
- 1 chopped onion
- 14.79 ml rajma, masala if desired (or more) (optional)
- 2.46 ml salt
- 2.46 ml chili powder (optional)
- sliced onion (to garnish)
- 14.79 ml chopped coriander (to garnish)
directions
- In a medium pot, heat oil. When hot, add cumin.
- Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
- Add onions and stir until onion turns clear and add the tomato sauce.
- Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
- Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
- Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
- You adjust the spices accordingly, while tasting along.
- Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!
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Reviews
-
Wow - this was simple and delicious! I used 2 cups of pre-soaked kidney beans which is about the equivalent of a 1 ounce can (just a little more). I cut all of the ingredients in half except for the spices. I didn't have gingerroot so I substitued 1 tsp ginger and used tandoori masala instead of rajma masala because it was all I had on hand. It was still a delicious dish and I will use again - thank you :)