Kidney Beans Curry – Rajma Masala
Kidney Beans Curry - Rajma Masala - This one pot, homestyle Vegetarian Punjabi Kidney Bean Curry is comforting and delicious. It is made with simple pantry ingredients and spices.
Ingredients
- 1 tablespoon Oil
- 2 tablespoon Butter
- 1 teaspoon Cumin Seeds
- 1 Onion Diced
- 4 cloves Garlic Crushed
- 1 inch Ginger Crushed
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Black Pepper Powder
- 200 g Plum Tomato From a tin, pureed
- 2 tablespoon Tomato Puree
- 800 g Red Kidney Beans Drained
- Pinch Sugar
- Salt To taste
- ` teaspoon Garam Masala Powder
Instructions
- Add Cumin Seeds to Oil and Ghee and cook till fragrant. This will take about a minute.
- Cook the Onions in Oil and Ghee until golden and caramelised, about 10 minutes.
- Add the Garlic and Ginger and saute for 1-2 minutes.
- Add ground Spices and cook till fragrant.
- Pour in the pureed tomatoes and tomato paste/puree and sauté for 10 minutes, until the tomatoes reduce and you can see the oil seperating at the edges.
- Add the Kidney Beans and cook cover on low for 15 minutes. Use a wooden spoon to lightly mash some of the Beans.
- Add the Sugar, Salt and Garam Masala and cook on high for 1-2 minutes.
- Serve topped with Green Chillies and sliced Red Onion.
Notes
What are the best kidney beans to use in Rajma Masala?
Dried Kidney beans work well in Rajma Masala and it is more traditional to use them too. I use tinned Kidney Beans for ease. There are 3 main varieties. The darker burgundy ones I use, the striped ones and Black Kidney beans. You may also sometimes see a mixed tin. Use whatever you prefer! Dried Kidney Beans are cooked differently. Firstly, you would need to soak them overnight and then pressure cook everything together or the Kidney Beans separately for 20 minutes. Or you can slow cook the Kidney Beans in the rich tomato gravy instead.What to serve with Rajma
This Recipe is known as Rajma Chawal (Kidney Beans and Rice) so it ie best served with plain Basmati Rice, Jeera Rice or Ghee Rice. For Salads - serve with sliced Red Onions or Kachumber.Storage
Rajma keeps well stored in an airtight container for 2-3 days.How to freeze
Kidney Bean Curry can also be frozen. Allow it to cool completely before freezing. Then store in an airtight container for 4 months. To reheat, simply place the frozen Rajma Masala into a saucepan. Then gently heat over a low to medium heat. This slow heating ensures the Kidney Bean Curry retains its rich flavour.Nutrition
Calories: 372kcalCarbohydrates: 53gProtein: 19gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 67mgPotassium: 1059mgFiber: 17gSugar: 4gVitamin A: 799IUVitamin C: 13mgCalcium: 91mgIron: 7mg
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