Rajma (Red Kidney Bean Curry)

You can make rajma (red kidney beans) the longer way or shorter way. Longer way being get raw rajma and soak in water overnight and cook the rajma in pressure cooker. Quicker way is to use the canned pre-cooked rajma. I like to use the crushed/diced canned tomato, that way I get the juice of the tomato's as well, which provides gravy to the rajma. If you want to use fresh tomatoes, then I would suggest crush them in a blender (don't make a puree).

 

Ingredients:

1 can of Rajma (Red Kidney Bean)

1 brown onion

4 cloves of garlic

1/2 inch ginger

2 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp kitchen king masala

1 1/2 tsp garam masala

1 can of diced/crushed tomato

Freshly chopped coriander leaves

2 tbsp ghee (clarified butter)

 

Preparation time: 20 mins

Cooking time: 20 mins

 

Make paste of ginger and garlic. Heat ghee in a pan and add ginger-garlic paste. Add the onion and fry until translucent on medium heat. Add the chili, cumin, coriander, garam and kitchen king powder. Saute for 5 mins on low heat. Add the tomatoes and cook for 10 mins on low heat until the ghee separates. Add the rajma and cook for further 5 mins. Garnish with fresh coriander and serve with paratha.