How To Make Rajma (Kidney Bean Curry)
Beans are great when you want an easy side dish to complement the rest of your meal. Discover just how much you can do with beans with these bean recipes that are easy to follow!
Serves:
Ingredients
- 1 cup dried kidney beans, washed and soaked overnight
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Water as needed
- Fresh cilantro leaves, chopped (for garnish)
Instructions
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Pressure cook the soaked kidney beans with enough water until they are soft and cooked through. Set aside.
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In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter.
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Add chopped onions and sauté until golden brown.
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Add ginger-garlic paste and cook for a minute.
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Add tomato puree and cook until the oil separates from the mixture.
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Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
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Add the cooked kidney beans along with its liquid to the pan. Mix well and add salt to taste.
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Cover the pan and let the curry simmer for 15-20 minutes, allowing the flavors to blend together.
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Garnish with chopped cilantro leaves and serve hot with steamed rice or roti.
Nutrition
- Calories : 305kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 15mg
- Total Carbohydrates : 49g
- Dietary Fiber : 17g
- Sugar : 6g
- Protein : 18g
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