Red Kidney Beans Curry (Rajma) with Green Peppers
 with Green Peppers Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 114.4
- Total Fat: 3.3 g
- Cholesterol: 4.0 mg
- Sodium: 862.0 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 6.4 g
- Protein: 4.3 g
View full nutritional breakdown of Red Kidney Beans Curry (Rajma) with Green Peppers calories by ingredient
Introduction
Similar to any vegetarian chili recipe, this is a tasty protein rich side dish and can be had with rice or any bread Similar to any vegetarian chili recipe, this is a tasty protein rich side dish and can be had with rice or any breadNumber of Servings: 4
Ingredients
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1) Red Kidney Beans - Soaked Overnight - 200 gms
2) Onion - chopped - 2 medium
3) Tomatoes - Pureed - 2 medium
4) Ginger and Garlic Paste - 1 tsp
5) Turmeric Powder - 1 tsp
6) Coriander Powder - 1 tsp
7) Cumin Powder - 1 tsp
8) Cinammon Powder - 1 tsp
9) Clove Powder - 1 tsp
10) Cardamom Powder - 1 tsp
11) Nutmeg Powder - 1 tsp
12) Bayleaf - 1
13) Ghee/Butter - 2 tsp
14) Shahi Jeera (these are cumin seeds that are of a higher quality) - 1 tsp
15) Green Bell Pepper - 1 - julienned
16) Amchur - 1 tsp
17) Kasoori Methi Powder (Dried Fenugreek Leaves) - 1 tsp
18) Green Chillies - Sliced - 3
19) Garam Masala - 1 tsp
Alternatively, ingredients 8 to 11 can be replaced with garam masala powder - 2 tsp (increasing the amount by 1 tsp from the ingredient list above).
Directions
1) Pressure cook the soaked kidney beans in some water and wait for around three to four whistles. Keep the water used, do not discard. Also, take around 2 tbsp of the beans and mash them to a pulp, leave the others as they are.
2) Add 2 tsp of ghee/butter to the pressure pan, let it melt and then add all the masala powders (other than amchur and kasoori methi). Add the bay leaf and saute for around 15 seconds.
3) Add the ginger garlic paste, shahi jeera, green chillies and saute for another fifteen seconds.
4) Add the chopped onion, salt to taste and saute till onions are done.
5) Add the tomato puree and let it simmer till the gravy seems done (will take around 5 minutes on a low flame).
6) Add the green bell pepper, saute and add the water that was used in steaming the red kidney beans (this adds some extra flavor).
4) Add the mashed beans and stir.
5) Add the remaining beans, the amchur, garam masala and kasoori methi powder, stir and cover the lid. Let this simmer for atleast twenty minutes.(The longer it simmers, the better the taste).
You can skip the green bell pepper if you want, I find that it increases my veggie intake for the day when added.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RAMBLINGS.
2) Add 2 tsp of ghee/butter to the pressure pan, let it melt and then add all the masala powders (other than amchur and kasoori methi). Add the bay leaf and saute for around 15 seconds.
3) Add the ginger garlic paste, shahi jeera, green chillies and saute for another fifteen seconds.
4) Add the chopped onion, salt to taste and saute till onions are done.
5) Add the tomato puree and let it simmer till the gravy seems done (will take around 5 minutes on a low flame).
6) Add the green bell pepper, saute and add the water that was used in steaming the red kidney beans (this adds some extra flavor).
4) Add the mashed beans and stir.
5) Add the remaining beans, the amchur, garam masala and kasoori methi powder, stir and cover the lid. Let this simmer for atleast twenty minutes.(The longer it simmers, the better the taste).
You can skip the green bell pepper if you want, I find that it increases my veggie intake for the day when added.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RAMBLINGS.
Member Ratings For This Recipe
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