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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 126.0
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.1 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Rajma - Curried Kidney Beans calories by ingredient
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Rajma - Curried Kidney Beans

Submitted by: PSDAHRI

Introduction

Kidney Beans & Rice is a must Kidney Beans & Rice is a must
Number of Servings: 6

Ingredients

    Kidney beans dry 250 gm
    Onions 2 large red ones
    Ginger fresh 2 inches piece
    Garlic 4 cloves
    Green Chillies 3 chopped
    Tomatoes chopped 100gm
    Garam Masala 1 & half tea spoon
    Turmeric powder 1 tea spoon
    Chilli powder 1 tea spoon
    Salt to taste about 1 & half tea spoon
    Olive oil for cooking 2-3 table spoons

Directions

Soak the kidney beans over night in water
Boil the kidney beans for 20 minutes or until the beans are soft.
Chop finely the onions, ginger and garlic and make into a paste in a grinder.
Add olive oil in a sauce pan on heat. When the oil is hot add chopped green chilli and the onion-ginger-garlic paste. Keep on cooking till the paste starts leaving out the oil. Add chopped tomatoes and keep on cooking till all the tomatoes are amalgamated. You can add a little of water to stop the sauce from sticking to the pan. Now add the turmeric powder, Garam Masala chilli powder and salt to taste. Keep on cooking till the sauce is all smooth and the oil starts to separate out.
Now add the kidney beans together with the liquid it was boiled in into the sauce, stir and cover with a lid to simmer for 20 minutes.
You can add more salt or chilli to taste. You can also alter the thickness of the curry sauce by adding more water or cooking for longer to thicken the sauce.

Serve with boiled rice, Nan or chapatti.


Number of Servings: 6

Recipe submitted by SparkPeople user PSDAHRI.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This is the traditional Rajma recipe that is well written! Thanks:) - 12/12/07

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  • this was pretty good! - 3/25/11

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  • I'm going to try this. I particularly like that it doesn't call for just combining a bunch of canned foods. - 2/8/11

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  • Somewhat difficult in that I did not know what a "grinder" was so I used my food processor. I did not know how long to cook the onion paste. Directions not all together clear, but in the end, a very good dish. I added mixed veggies and served it over risotto and quinoa...very good. - 1/10/11

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  • I love the flavors in Indian food and the fact that there are many vegetarian options. Like many of my favorite recipes, this one is an exercise in patience, which for me leads to a very zen cooking experience. I made no modifications, served with basmati rice and chapati with mango chutney. - 12/6/10

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  • This was excellent! Even my husband who doesn't particularly care for kidney beans agreed that we should have this again! - 8/24/10

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  • I love curry, but was very skeptical about adding red beans. IT was wonderful! Thanks! - 11/10/09

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  • Very good taste! - 9/4/08

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  • Delicious with brown rice! - 6/12/08

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  • YUMMM- We loved it! Thanks so much for sharing! - 4/7/08

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  • A new addition to my list of favorites ! - 4/5/08

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