Rajma or red kidney beans is extensively used in Indian cooking. In northern India, a very common way to eat these beans is in a spicy curry with hot rice or rotis. A huge comfort food, I would make this very often when I was a student with canned kidney beans – very quick and satisfying, this is a no-fail recipe!
1 can (15 oz) Kidney Beans (if using dried beans, soak the beans overnight and cook in water until done)
2-3 Green Chillies, slit lengthwise
1 Onion, diced
2-3 cloves Garlic, chopped
1″ piece of Ginger, minced
3 Tomatoes, chopped
1 pinch Turmeric
1 tbsp Garam Masala
1 pinch Amchur Powder (optional – found in most Indian stores as dried Mango powder)
Grind the ginger and garlic together with a little bit of water and keep aside. Grind the tomatoes and keep aside.
Heat about 2 tbsp of oil in a saucepan. Add the onions and saute very well until browned. Add the salt, turmeric, ginger and garlic paste and garam masala and continue sauteing until it begins to smell fragrant (about 2-3 minutes).
Add the cooked beans with 2 cups of warm water. Keep stirring and squashing the beans a little bit. Continue to stir until the curry thickens (about 7-8 minutes).
Add the tomato paste and amchur powder and let the curry come to a boil. Lower the heat to Low and allow to simmer for 7-8 minutes, until the curry thickens.
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