Go Back Email Link
–+ servings

Kidney Beans Curry – Rajma Masala

5 from 1 vote
Print Recipe
Prep Time 40 minutes
Servings 4 - 6

Ingredients
  

  • 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
  • 300 g 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!