Red Kidney Beans Curry (Rajma Masala)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz dry red kidney beans soaked overnight4 c. water2 medium onions finely chopped2 bay leaves1 tablespoon each of finely chopped ginger and garlic˝ teaspoon turmeric powder2 teaspoons cumin2 teaspoons chili powder1 can diced tomatoes1 teaspoon garam masala2 tablespoons peanut oilsalt to tastefinely chopped cilantro
Drain the soaked red kidney beans and wash them well. Place them in a heavy bottomed pot. Bring to a rolling boil for 10 minutes, then lower the heat and simmer for 1 hour or until the beans are soft.
Heat the oil in a heavy-bottomed pan on medium level. Add the bay leaves and chopped ginger and garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except garam masala. Add the tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium for about 15 minutes.
Add the hot spice mix and cilantro. Cover and cook on medium for about 5 minutes.
Serving Size: Serves: 4
Heat the oil in a heavy-bottomed pan on medium level. Add the bay leaves and chopped ginger and garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except garam masala. Add the tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium for about 15 minutes.
Add the hot spice mix and cilantro. Cover and cook on medium for about 5 minutes.
Serving Size: Serves: 4
Nutritional Info Amount Per Serving
- Calories: 150.9
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 167.4 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 10.4 g
- Protein: 7.0 g
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