Red kidney beans curry
- Rajma Masala
By Manasi Mulay
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Red kidney beans curry
Perfect blend of natural aroma, spice and nutrition!
Highlights
Highlights
Vegan
No onion, no garlic
No artificial colours or flavours
Natural spices and aroma
Rich in taste and nutrition
All season favourite, perfect for winters
Ingredients
Ingredients
The tomato-mint paste:
2 salad tomatoes (secret for the juicy gravy)
7-8 fresh mint leaves (secret for juiciness and aroma)
Small piece of ginger (secret for spice and aroma)
1-2 dried hot red chillies + 1-2 green chillies (secret for spice and colour)
7-8 small fenugreek leaves (optional if you like - adds distinct flavour)
Grind all the ingredients listed for the gravy in a blender.
For the beans curry:
1 cup of overnight soaked kidney beans/ready to use tin
1-2 tbsp vegetable oil of your choice
1 tsp of cumin seeds
1 tsp of turmeric powder
3 cups of boiling water
1-2 tsp of salt to taste
1 tbsp chopped coriander
Method
Method
Place the saucepan on the hob on medium flame
Add 1-2 tbsp of oil wait until it gets heated
Add 1 tsp of cumin seeds followed by 1tsp of turmeric powder
Add the tomato-mint paste
Sauté the paste until it changes colour to dark and starts becoming thicker
Add 1 cup of soaked kidney beans and mix well
Add 2 cups of boiling water, mix well and cover with the lid
Check after 10 mins and add some more boiling water if needed
Continue the process until the beans turn soft and creamy
Add salt to taste
Serving suggestion
Garnish the curry with chopped coriander
Kidney beans curry tastes best with rice. I personally like rice sautéed with cumin seeds
Alternatively, you can try it with garlic bread or any flat bread.
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