Quick Rajma Masala

A quick and popular kidney bean curry with Indian spices
Ingredients - Serves 6-8
  • 2X400 g cans of kidney beans, or 1 cup of dried kidney beans (rajma), soaked overnight
  • 1 large (or 300 g) onion, sliced
  • 3 medium-sized (or 600 g) tomatoes, chopped
  • 3-4 green chillies, chopped (adjust based on your spice/heat tolerance)
  • 3 tbsp oil
  • 1 tbsp ginger-garlic paste or ½ tbsp garlic, crushed and ½ tbsp ginger, crushed
  • 1 tsp cumin seeds
  • 2½ tsp ground coriander
  • 1½ tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp garam masala powder
  • ½ tsp red chilli powder, optional
  • 1 tbsp dried fenugreek leaves (kasoori methi), optional
  • 3 cups water
  • fresh coriander, chopped, optional
  • Salt, to taste
  1. Drain the kidney beans and rinse well. Set aside
  2. Heat oil in a large saucepan. Saute cumin seeds, ginger, garlic, green chillies and onions together till the onions become soft
  3. Add tomatoes, turmeric, coriander powder, cumin powder, garam masala powder, red chilli powder and mix well
  4. Add the kidney beans with 3 cups of water, mix well, cover and cook till they are soft
  5. Use a {pressure cooker} to speed up the cooking
  6. Bring to a boil uncovered, add dried fenugreek leaves (kasoori methi), mix well and turn off the heat
  7. Season with salt and garnish with fresh coriander
  8. Serve hot with rice or chapati and a dollop of yoghurt
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