Rajma (red kidney bean curry)

Name: Rajma (red kidney bean curry)
Cuisine: American
Ingredients: 2 can red kidney beans, drained and rinsed under running water; 2 tbsp vegetable/canola/sunflower cooking oil; 1 tsp cumin seeds; 2 medium-sized onions chopped fine; 6 clove of garlic minced; 2 large tomatoes chopped into 1" cubes; 2 fresh green chillies chopped fine; 1 tsp cumin powder; 2 tsp coriander powder; 1 tsp garam masala; 1/4 tsp turmeric powder; 1 Chopped coriander to garnish; 1 Salt to taste

Nanita @cook_2924762

Toronto

Rajma (red kidney bean curry)

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Ingredients

2 canred kidney beans, drained and rinsed under running water
2 tbspvegetable/canola/sunflower cooking oil
1 tspcumin seeds
2medium-sized onions chopped fine
6 cloveof garlic minced
2 largetomatoes chopped into 1" cubes
2fresh green chillies chopped fine
1 tspcumin powder
2 tspcoriander powder
1 tspgaram masala
1/4 tspturmeric powder
1Chopped coriander to garnish
1Salt to taste

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Steps

1

Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.
Add the ginger and garlic and fry for 2 minutes.
Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
2

Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).
Mash some of the beans roughly (this thickens the gravy).
3

Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.