Rajma (red kidney bean curry)

Name: Rajma (red kidney bean curry)
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans (2×400 g) red kidney beans, rinsed; 2 tbsp oil or ghee; 1 tsp cumin seeds; 1 large onion, finely chopped; 3 cloves garlic, crushed; 1 piece (3 cm) ginger, grated; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp Kashmiri chilli powder; 1 can (400 g) chopped tomatoes; 1 tsp garam masala; 1 tsp salt; 250 ml water; fresh coriander

Time: 50 min4 servingsapprox. 260 kcal / serving (estimated)approx. 14 g protein / serving

Rajma chawal (red kidney bean curry with rice) is the Sunday comfort food of North Indian, particularly Punjabi, homes: a creamy, spiced tomato bean sauce served with hot basmati rice. It is cheap, filling, vegan and rich in protein.

Rajma (red kidney bean curry) (illustration)

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Method

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Heat the oil in a saucepan over medium heat and sizzle the cumin seeds for 20 seconds.
Add the onion and cook for 7–8 minutes until golden, then fry the garlic and ginger for 1 minute.
Stir in the coriander, turmeric and chilli for 30 seconds, then add the tomatoes and cook for 8–10 minutes until the oil separates.
Add the beans, water and salt, bring to the boil, then simmer over low heat for 20–25 minutes.
Mash about a quarter of the beans in the pan with a wooden spoon so the sauce turns creamy and thick.
Season with garam masala and coriander and serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Mashing some of the beans gives a creamy texture without any cream.
It can be made with dried beans: soak overnight, then simmer for 45–60 minutes until tender.
Cook the onion patiently, because it gives the sweet base.
Even better the next day; keeps in the fridge for 4 days and freezes well.

Frequently asked questions

Is canned bean fine?

Yes, rinsed it is quick and excellent; the cooking time shortens.

What do I serve it with?

Basmati rice, yoghurt and an onion salad.

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