Rajma Masala (Red kidney beans)
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Category
Indian Food
Cuisine
Indian
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
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3 T. Ghee or oil
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1/2 teaspoon cumin seeds
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1 bay leaf
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1 teaspoon garlic paste
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1 teaspoon ginger paste
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1 1/4 cups onion, chopped
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1 cup chopped tomatoes
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1/4 teaspoon turmeric
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1/2 teaspoon red chili powder
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1 teaspoon garam masala
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1 1/4 teaspoon coriander powder
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1/2 teaspoon salt
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2 cans kidney beans, drained and rinsed
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2 cups water
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1 teaspoon ginger, julienned
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1 green chili, slit
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1 teaspoon dried fenugreek (methi)
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2 T. Cilantro, chopped
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2 T. Cream
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Sliced red onion
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Lemon wedges
Spices
Serving
Directions
Heat ghee and sauté cumin and bay leaf until they sizzle.
Turn flame down and add ginger and garlic paste and saute until fragrant.
Using a blender, grind onions to a smooth paste. Now add the onions to the to the hot ginger/garlic mixture and sauté until onion turns golden brown.
Now add the tomatoes to the blender along with 2 T. Kidney beans and grind to a smooth paste. The kidney beans will thicken the tomato mixture.
Add the tomato purée to the onion mixture once the onions have browned.
Add the spices and salt and sauté until the mixture turns thick and the masala begins to smell good.
Add the kidney beans and water to thin (may need less water if the tomato purée is runny) out the onion/tomato mixture and stir to combine. Add the ginger juliennes and slit chili.
Mix well and cover. Simmer for 10-15 minutes.
Sprinkle crushed methi and stir. Add the chopped coriander. Taste test and add more salt if needed.
To serve, pour 2 T. Cream on top. Serve with sliced onion and lemon wedges.
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