Rajma

Rajma or red kidney beans is extensively used in Indian cooking. In northern India, a very common way to eat these beans is in a spicy curry with hot rice or rotis. A huge comfort food, I would make this very often when I was a student with canned kidney beans - very quick and satisfying, this is a no-fail recipe!

Rajma

1 can (15 oz) Kidney Beans (if using dried beans, soak the beans overnight and cook in water until done)
2-3 Green Chillies, slit lengthwise
1 Onion, diced
2-3 cloves Garlic, chopped
1" piece of Ginger, minced
3 Tomatoes, chopped
1 pinch Turmeric
1 tbsp Garam Masala
1 pinch Amchur Powder (optional - found in most Indian stores as dried Mango powder)

Grind the ginger and garlic together with a little bit of water and keep aside. Grind the tomatoes and keep aside.

Heat about 2 tbsp of oil in a saucepan. Add the onions and saute very well until browned. Add the salt, turmeric, ginger and garlic paste and garam masala and continue sauteing until it begins to smell fragrant (about 2-3 minutes).

Add the cooked beans with 2 cups of warm water. Keep stirring and squashing the beans a little bit. Continue to stir until the curry thickens (about 7-8 minutes).

Add the tomato paste and amchur powder and let the curry come to a boil. Lower the heat to Low and allow to simmer for 7-8 minutes, until the curry thickens.


Serve warm with hot rice or rotis.

Check out my fellow marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii, Kamala, Roopa, Divya Kudua, Rekha, Divya, Lakshmi, Raaga, Lakshmi, Sripriya, Viji, Kamalika, Pavani, Karuna and Roochi.