Rajmah (Curried Red Kidney Beans)

"From the cookbook Recipes with a Spice - Indian Cuisine for Balanced Nutrition. ‘Rajmah’, an extremely popular dish, is like chili. It is generally served with rice. It can be frozen. Thaw in the refrigerator before using. (May use dry red kidney beans instead of canned.)"
 
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Ready In:
25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat the oil in a saucepan on medium to high heat.
  • Add chopped onions and stir until they are translucent.
  • Add ginger, cumin powder and coriander powder.
  • Stir for a minute.
  • Add the tomatoes, kidney beans, and red chili powder.
  • Add water as needed.
  • Boil and let it simmer for 15 minutes until the gravy is thick.
  • Add black pepper and garam masala to make it spicy.
  • Serve garnished with green coriander.

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Reviews

  1. While I like the recipe and love good Rajmah, I really had to use a cup of crushed tomatoes as opposed to 1/2 cup. Otherwise, there would have been no gravy to simmer. I still haven't been able to find a recipe that tastes as good as the pre-packaged Kitchens of India Rajmah, but until then this is a satisfying alternative. Update: Liked it more when I added garlic and green chilies.
     
  2. Fantastic dish. I served it with rice and palak paneer(#14886) Friends and family agree this was a super dish. Easy to prepare, too. Thanks for sharing
     
  3. These were nice, but I agree with Keith Olson, they weren't quite strong enough. The beans smelled great when they were cooking. I served them over rice like you suggested. I think I served more rice than necessary and that's what made the beans taste a little bland. Next time I won't use so much rice, then I'll see how it tastes. Thanks for the recipe!
     
  4. This recipe can be easily altered to suit one's taste, but the combination of flavors makes plain kidney beans more than edible. I am no fan of chili, and thankfully it tastes nothing like what goes on Grade B hot dogs to hide the nasty flavor.
     
  5. This is now one of my no-fail-go-to recipes. I make it several times a month. It gets even better as leftovers because the flavours mellow.
     
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RECIPE SUBMITTED BY

After a successful professional career of 36 years, I am involved in several activities, for example,: Teach Indian cooking, organize India festival, member of Interfaith Council. Have published a cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' available from me at a discount price. Visit [http://www.healthyindiancuisine.com/] Also published 'Hindu Spirituality - A Practical Approach based on the Bhagavad Gita'.
 
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