Rajma Curry

Rajma is an Indian word for red kidney beans. These beans are a great source of iron, protein, and fibre.

I've adapted this recipe from a collection of sources, and adjusted for simpler cooking by using tinned ingredients.

Serves: 4

Ingredients

• 2 tbsp ghee
• 1 med onion, sliced finely
• 1 tbsp minced garlic+ginger
• 1 can (400g) diced tomato, with juices
• 2 cans (400g ea) red kidney beans, drained and rinsed
• 1 cayenne chilli, sliced finely (remove seeds for low spiciness)
• 1 tsp cumin seeds
• 1 tsp ground coriander seed
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp amchur powder
• ½ tsp turmeric
• 1 pinch hing
• 1 cup water
• salt to taste

Note

If using dried beans, soak overnight (or at least 8 hours), and boil for 20-30 minutes beforehand.

Steps

1. on a low heat, melt ghee
2. add cumin seeds, cook until the sizzling reduces
3. add onion + chilli, fry until soft [optionally, until carmelised]
4. add garlic+ginger paste, mix well, simmer for ~30 seconds
5. add tomatos, coriander, cumin, turmeric, garam masala, amcurm; mix and simmer until oil starts to separate (2 - 3 minutes)
6. add beans, 2 cups water, hing
7. reduce heat, allow to simmer until sauce thickens and beans are soft to mushy (20 - 30 minutes)

Seve over steamed/boiled rice.