Rajma or Red Kidney Beans Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
Ingredients
  • Oil- 1 tbsp
  • Bay leaves- 2
  • Cumin seed- 1 tsp
  • Onion chopped- 1, large
  • Ginger-Garlic paste- 1 tbsp
  • Tomato sauce- 1 cup
  • Red kidney beans, canned- 1 large can ( drain the liquid and rinse under running water)
  • Turmeric powder- ⅛ tsp
  • Cumin powder- 1 tsp
  • Coriander powder- 2 tsp
  • Fennel powder- 1 tsp
  • Garam Masala- ½ tsp
  • Kashmiri red chili powder- 1 tsp ( use regular chili powder if you want this curry to be spicy)
  • Salt -to taste
  • Water- 1 cup
  • Cilantro, chopped- 2 handful
Instructions
  1. I used canned red kidney beans, if you prefer you could soak the dried red kidney beans in water overnight and cook in a pressure cooker or a dutch oven till the beans turn tender.
  2. If using canned red kidney beans, drain the liquid and rinse it under running water. Keep aside.
  3. Place a large saucepan over medium heat, add oil. Let it turn hot.
  4. Add bay leaves and cumin seeds in the oil, saute for a few seconds.
  5. Add onion, and a few pinches of salt, saute till onion turns translucent.
  6. Add ginger-garlic paste, saute for a few minutes.
  7. Add tomato sauce, cook for a few minutes.
  8. Add cooked red kidney beans, combine well.
  9. Add turmeric powder, cumin powder, coriander powder, fennel powder, garam masala and Kashmiri red chili powder, combine well and cook for a couple of minutes.
  10. Add water, salt to taste and cook covered for 3 to 5 minutes.
  11. Add cilantro and cook for a minute.
  12. Remove the pan from the heat and keep it covered for sometime.
  13. Serve with chapati, roti, naan, Appam or rice
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/rajma-or-red-kidney-beans-curry/