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Rajma (Red Kidney Bean Curry)

1 tbsp olive or vegetable oil
1 medium onion, diced
1 tbsp ginger garlic paste (or 1 inch ginger and 2 flakes garlic, grated)
1 small hot green chilly, finely chopped
2 medium fresh ripe tomatoes, diced
1 tbsp ground coriander
1/2 tbsp ground cumin
1 tsp garam masala
1/4 tsp hot chilli powder
1 cup strained tomatoes, or Italian passata or tinned chopped tomatoes (I use passata)
1 tin red kidney beans (around 400g)
Salt and pepper to taste
Handful fresh coriander, chopped, to garnish

Method:

Heat the oil, then add the diced onions. Fry the onions till very lightly coloured, then add the ginger garlic paste and the chopped green chilly. Fry for another minute, then toss in the chopped fresh tomatoes.

Cook for 5 minutes or so, then add the ground coriander, cumin, garam masala and chilli powder. Fry for 3 minutes, and then add the 1 cup passata. Season with the salt and pepper. Stir well, and cook for about 5 - 7 minutes, until the masala comes together.

Into this masala, stir in the kidney beans, including any liquid, straight from the tin. Heat gently for 3 minutes or until the beans are heated through, then taste and adjust seasoning. Sprinkle over the fresh coriander to garnish, and serve with rice, couscous or naan.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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