Kidney Beans Curry – Rajma Masala
I am yet to come across a person who doesn’t love kidney beans curry – rajma masala. We serve it with fragrant cumin and vegetable rice. Just before i left my mums, my sister made some and now i just want to eat it again.
For those in the UK with kids, how fast have the school holidays gone? My kids will be back to school in a little over 2 weeks. Not that we are in any way organised. I am going to miss my kids but i am also a little relieved that they are going back. Also right now as i am attempting to type, my daughter is holding onto my arm. Let me tell you, it makes something so easy a little bit difficult! In her defence, i should have finished this post before she woke up but in my defence she is the lightest sleeper on earth. I only have to shift a bit and she is up asking me what i’m up to so naturally she follows me down. My mini shadow. Long term, i am hoping to home school both kids. Even though the very idea has me internally screaming, overall I think it is the route i prefer.
Tomorrow we are going to a leaving party for my husbands cousin who is moving to Abu Dhabi. My anxiety kicked in the minute the message dropped. I wish i wasn’t such an anxious mess, but I am and i have to deal with it. More on that here. Usually i would have tried to get out of it but because it is a big do, i might be able to manage it. Confusing right? More people means i disappear into the background and there is less focus on each individual person. The other reason i am choosing to go is because if i don’t try, I will forever disable myself from being able to go anywhere. My throat has constricted and dried up at the mere thought of seeing so many humans tomorrow.
Onto happier thoughts. Hope you enjoy this recipe as much as we do!
- 2 tbsp oil
- 1 tbsp butter
- 1 tbsp cumin seeds
- 2 cloves
- 2 onions sliced finely or diced
- 4 cloves garlic crushed
- 1 inch ginger crushed
- 3 green chillies crushed
- 300g tinned Passata
- 2 tbsp tomato puree
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 x 400g tins red kidney beans drained
- Salt to taste
- 1/4 tsp garam masala powder
- 1/4 tsp curry powder
- 3 tbsp milk
- In a large non stick deep pan over a medium/high heat, heat the oil and butter with the cumin seeds and cloves.
- As soon as the begin to crackle, add the onions.
- Cook the onions until they are a dark golden brown (stir regularly, this stage takes between 7 -12 minutes).
- Now add the garlic, ginger and chilli paste and stir for a minute.
- Pour in the tomatoes and add the tomato puree, coriander powder, cumin powder, red chilli powder, turmeric powder.
- Allow to cook until you can see the oil at the top of the masala. This takes about 5 - 7 minutes over a high heat.
- Add the drained kidney beans and salt to the masala and stir in.
- Turn the heat down and add 1 cup of water.
- Boil uncovered for 10 minutes until it thickens.
- Add the garam masala and curry powder.
- Pour in the milk and mix thoroughly.
- Cook for a further 3-4 minutes and voila!
- Serve with rice.
*Based on 6 servings