Recipe of the Week: Rajma (Kidney Bean Curry)

One of D’s favorites is rajma aka kidney bean curry and it’s also my specialty. Rajma goes best with white rice and a nice cucumber raita (yogurt with cucumber – I’ll post the recipe soon).

It’s easy to make and quick too. Here’s the recipe:

Ingredients:
1 can red kidney beans
2 medium onions
2 medium tomatoes
Ginger
Garlic
Green chilly
Turmeric
Cumin seeds
Oil
Curry powder
Salt to taste
Pepper

Preperation:
Heat oil in a large pot and add cummins seeds. Let the seeds simmer until golden brown. Add finely chopped onions, a pinch of salt, garlic, ginger and green chilly. Cook all until onions are golden brown. Add chopped tomatoes and cook until the oil starts to rise to the top of the mixture.

Next, you’ll add your dry spices; turmeric, curry powder, red pepper and salt. Mix all the ingredients well until a thick paste has formed.

Add in your canned red kidney beans with the water that’s in the can and let boil until paste mixes with kidney beans. Add a cup of water and reduce heat to low and let boil for 10 to 15 minutes.

And there you have it. One of India’s delicacies made fresh in your kitchen. Pour the Rajma over rice and enjoy!

Advertisements

One thought on “Recipe of the Week: Rajma (Kidney Bean Curry)”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s