Red Kidney Bean Curry (Rajma)
A very popular north Indian dish perfect for fall and cooler weather.
Can be made in about 20 minutes if you’re using canned beans.
Pair with rice and you got yourself a wonderful and satisfying meal!
Red Kidney Bean Curry (Rajma)
A very popular north Indian dish perfect for fall and cooler weather.
Can be made in about 20 minutes if you’re using canned beans.
Pair with rice and you got yourself a wonderful and satisfying meal!
Cooking Instructions
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1
Blend the onion, tomatoes, garlic, and ginger into a smooth mixture.
-
2
Heat oil in a pan, add the onion tomato mixture and saute for two minutes on medium high.
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3
Next add turmeric powder, coriander powder, chili powder, and garam masala to the pan. Sauté the spices in medium low till the oil separates. I would say 3 to 4 minutes. Sprinkle some water so the spices get cooked properly and the rawness goes away. Drain the kidney beans and add them to the curry base. Add the salt, and the water and stir to mix well. Cover and cook for 2 to 3 minutes on medium low, stirring occasionally.
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4
Next, add the lemon juice, garnish with chopped cilantro, and enjoy with rice.
Tips
You can also soak regular kidney beans, overnight, and pressure cook the next day. One cup of dried kidney beans will do.
Cooksnaps
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