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Rajma (red kidney bean curry)

User Rating 3.5 Star Rating (8 Reviews)

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Rajma (red kidney bean curry)
Image © 2011 Petrina Verma Sarkar, Licensed to About.com
This dish is extremely popular not just in North India but elsewhere as well. Serve Rajma with plain boiled rice, Kachumbar salad and your favorite pickle.

Ingredients:

  • 2 cans red kidney beans, drained and rinsed under running water
  • 2 tbsps vegetable/canola/sunflower cooking oil
  • 1 tsp cumin seeds
  • 2 medium-sized onions chopped fine
  • 2"piece of ginger jullinned
  • 6 cloves of garlic minced
  • 2 large tomatoes chopped into 1" cubes
  • 2 fresh green chillies chopped fine
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder
  • Salt to taste
  • A pinch of asafetida
  • Chopped coriander to garnish

Preparation:

  • Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.
  • Add the ginger and garlic and fry for 2 minutes.
  • Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
  • Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).
  • Mash some of the beans roughly (this thickens the gravy).
  • Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.
User Reviews

Reviews for this section have been closed.

 3 out of 5
Easy, economical, and went over very well., Member LarryMudd

I used a starch instead of mashing beans to thicken the sauce up a bit, because I am lazy. My kids, (who are both quite picky) absolutely destroyed this - definitely going in the regular rotation, both as a vegetarian-indian main or as a quick side to pull out of the freezer on nights when we're having a carnivore's curry. I doubt that the genius that gave this recipe a one-star review will be back to read this, but just in case: Pssssst... when a recipe calls for tinned beans and you want to substitute dry, soaking isn't going to be enough; you are going to have to cook them first. Thank you, Petrina - my family is well-pleased with this!

7 out of 8 people found this helpful.

See all 8 reviews

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