Rajma - Red Kidney Bean Indian Curry

Name: Rajma - Red Kidney Bean Indian Curry
Yield: 3 servings
Cuisine: American
Ingredients: 1 can Red kidney beans; 1 clove Garlic; 1 tbsp Ginger (grated); 1 large Onion; 400 grams Tomato; 1 tsp ☆ Cumin seeds; 1 tsp ☆ Turmeric; 1 tbsp ☆ Coriander powder; 1/4 to 1/2 teaspoon ☆ Cayenne pepper; 2 tbsp Vegetable oil; 1 handful Cilantro; 1 tbsp Garam masala; 1/2 to 1 teaspoon Salt

cookpad.japan @cookpad_jp

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.

The curry should have a consistency like in the photo. If too much water boils out, add more.

For a spicier taste, add 1/4 teaspoon cayenne pepper or 2 cm worth of sliced red chili pepper. For more on adjusting spiciness, refer to my diary posts from June 2010. For 3 servings. Recipe by Plabar

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.

cookpad.japan @cookpad_jp

This is a standard curry dish of India, particularly in the north. When I went home for the holidays and had it, I realized I hadn't posted the recipe here, and since it was tasty, here it is.

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Ingredients

3 servings

1 canRed kidney beans
1 cloveGarlic
1 tbspGinger (grated)
1 largeOnion
400 gramsTomato
1 tsp☆ Cumin seeds
1 tsp☆ Turmeric
1 tbsp☆ Coriander powder
1/4to 1/2 teaspoon ☆ Cayenne pepper
2 tbspVegetable oil
1handful Cilantro
1 tbspGaram masala
1/2to 1 teaspoon Salt

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Steps

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.