![[NEW] Rajma (red Kidney Beans)](https://res.cloudinary.com/sjlabs/image/upload/c_scale,q_auto,f_auto,w_1024/74126807053.jpg)
Ingredients
- 1 can (
- 6 oz.) red kidney beans
- 1 medium red onion 3-5 tomatoes (or canned tomatoes 1/2 can) 1/
- 2 tsp salt (or to taste) 1-2 tbsp. cooking oil 3/
- 4 tsp cumin seeds 1/
- 4 tsp Turmeric powder 1 1/
- 2 tsp Garam Masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp ginger-garlic paste 4-6 stems cilantro, chopped
Tip: Screenshot this list for easy reference while shopping
Instructions
- Wash and drain canned kidney beans.
- Finely chop onion and tomatoes separately. Make ginger-garlic paste, and set this aside.
- Place a pan on medium heat and add oil. Add cumin seeds and turmeric powder to the hot oil, allow the cumin seeds to sputter.
- Add ginger-garlic paste and onions and fry for 2 – 3 minutes (until the aroma emits). Add tomatoes, garam masala, cumin and coriander powders and sauté until the onion-tomato mixture begins to leave the sides of the pan.
- Now add drained kidney beans to the above mixture, salt, ½ to 1 cup water (add water depending upon the consistency desired) and allow the mixture to boil for 4 – 5 minutes.
- Turn off the heat, transfer into a serving bowl, and garnish with chopped cilantro.
Serve with warm rice or any Indian bread (eg: chapathi or naan).
Variations- The same recipe can be followed for black-eyed beans, garbanzos, or other beans.
- Unsweetened yellow or white onion can substitute for red onion.
- Chopped green (1/2 pepper) and red bell peppers (1/2 pepper) could be added after step 4, allowed to become tender before adding kidney beans.
