Rajma - Red Kidney Bean Indian Curry
Rajma - Red Kidney Bean Indian Curry

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, rajma - red kidney bean indian curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Last, throw in the two cans of kidney beans, undrained. You adjust the spices accordingly, while tasting along. Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes.

Rajma - Red Kidney Bean Indian Curry is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Rajma - Red Kidney Bean Indian Curry is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook rajma - red kidney bean indian curry using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Rajma - Red Kidney Bean Indian Curry:
  1. Make ready Red kidney beans
  2. Get Garlic
  3. Make ready Ginger (grated)
  4. Get Onion
  5. Make ready Tomato
  6. Take ☆ Cumin seeds
  7. Make ready ☆ Turmeric
  8. Prepare ☆ Coriander powder
  9. Make ready to 1/2 teaspoon ☆ Cayenne pepper
  10. Make ready Vegetable oil
  11. Get handful Cilantro
  12. Prepare Garam masala
  13. Prepare to 1 teaspoon Salt

Boiled Red kidney beans are simmered in spicy onion-tomato gravy. In short, it is Indian style red kidney beans curry. It is best served with rice hence the name rajma chawal. Rajma is a popular North Indian curry relished with plain or zeera (cumin) rice.

Steps to make Rajma - Red Kidney Bean Indian Curry:
  1. Mince the onion, garlic, and ginger. Drain the beans. Mince the tomato and transfer 2 tablespoons of it into a separate dish.
  2. Mince the cilantro. Separate a few leaves and keep them intact for garnishing.
  3. Heat the oil in a frying pan and fry the cumin seeds. They will crackle and pop.
  4. When the popping stops, add the garlic and ginger and stir-fry. Add the red chili pepper to taste (optional).
  5. Add the onion and stir-fry until translucent, about 5-10 minutes. Then, add the spices marked with ☆ and blend thoroughly.
  6. Add the minced tomatoes and stir-fry with the onions. Fry until it has a paste-like consistency and the oil has absorbed into the onion.
  7. It should look like this. The tomato will be completely mashed. The trick to a delicious curry is stir-frying carefully at this stage.
  8. Add the beans, salt, and 500 ml of water, cover with a lid, and simmer over low heat for 20 minutes (see the hints). During the last 5 minutes, mix in the cilantro and garam masala.
  9. Adjust the amount of salt to taste, transfer to serving plates, garnish with 2 tablespoons of tomato and cilantro, then serve.
  10. Serve together with parboiled okra or other boiled vegetables.

It is best served with rice hence the name rajma chawal. Rajma is a popular North Indian curry relished with plain or zeera (cumin) rice. Its a thick red kidney beans gravy flavored with spices. Not only its a staple diet for most north Indians, this curry is immensely popular and loved across the globe. You will find this curry cooked as a regular meal to special occasion menu's and not to forget mentioning its permanent place on the restaurant menu.

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