Rajma - Curried Kidney Beans
- 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
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.
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.
Nutritional Info 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
Member Reviews
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BIGGO36
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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JADEDRIDER180
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