Red Kidney Beans Curry (Rajma Masala)

More sharing options

Share on Twitter

5 of 5 (1)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Red Kidney Beans Curry (Rajma Masala) calories by ingredient

Introduction

An easy to make hearty vegetarian Indian dish. An easy to make hearty vegetarian Indian dish.

Minutes to Prepare: 720

Minutes to Cook: 90

Number of Servings: 4

Ingredients

8 oz dry red kidney beans soaked overnight

4 c. water

2 medium onions finely chopped

2 bay leaves

1 tablespoon each of finely chopped ginger and garlic

½ teaspoon turmeric powder

2 teaspoons cumin

2 teaspoons chili powder

1 can diced tomatoes

1 teaspoon garam masala

2 tablespoons peanut oil

salt to taste

finely chopped cilantro

Tips

Serve 1 1/2 cup of beans over basmati rice or with naan for a complete meal.

Directions

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