Rajma Curry

Rajma is an Indian dish 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 ground cumin
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp amchur powder
• ½ tsp hing
• 2 cups 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. in a sauté pan on medium-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 coriander, cumin, garam masala, and turmeric; sauté until aromatic (10 - 20 seconds)
5. add garlic & ginger paste; mix well, simmer for ~30 seconds
6. add tomatoes, mix and simmer until oil starts to separate (2 - 3 minutes)
7. add beans, 2 cups water, hing, amchur powder
8. reduce heat, cover, and simmer for 15 minutes, stirring regularly
9. uncover, and simmer until sauce thickens

Seve over steamed/boiled rice.