Rajma (Indian Red Kidney Bean Curry)

"This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section."
 
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photo by Naomi J. photo by Naomi J.
photo by Naomi J.
Ready In:
30mins
Ingredients:
12
Serves:
2-4
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ingredients

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directions

  • In a medium pot, heat oil. When hot, add cumin.
  • Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
  • Add onions and stir until onion turns clear and add the tomato sauce.
  • Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
  • Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
  • Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
  • You adjust the spices accordingly, while tasting along.
  • Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

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Reviews

  1. I do a recipe similar to this. I added four cloves and a cinnamon stick. I was skeptical at first but it was delish. I call it Bombay Baked Beans: crazy good and nicely filling
     
  2. Wow - this was simple and delicious! I used 2 cups of pre-soaked kidney beans which is about the equivalent of a 1 ounce can (just a little more). I cut all of the ingredients in half except for the spices. I didn't have gingerroot so I substitued 1 tsp ginger and used tandoori masala instead of rajma masala because it was all I had on hand. It was still a delicious dish and I will use again - thank you :)
     
  3. This was outstanding! It was almost like a chili, which I normally don't like, but the flavors were so good together. It was also incredibly quick and easy and very filling. I'll definitely keep this one on rotation.
     
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