RED KIDNEY BEANS CURRY ( RAJMA )

There is no way that any South Asian has ever missed red kidney beans in their lives. It is very easy to make with the basic ingredients. Many add tomato puree to their base to get the rich red colour for the gravy. I am not a big fan of tomato puree so I use paprika.

Serves 4

Time: 30 minutes

2 cans red kidney beans/2 cups overnight-soaked beans, cooked in pressure cooker or boiled

1 onion thinly sliced

1 tsp ginger paste

1 tsp garlic paste

1 small  tomato chopped

2 tbs chopped coriander

Salt

Enough water to cook + bean's water

1 tsp cumin

1-2 tsp paprika

1/2 tsp turmeric

1/2 tsp garam masala

2 tbs ghee/oil

Method

Heat the ghee in a pan add the cumin and the onions. Cook them till they are light brown in colour. Then add the ginger and the garlic paste.

 

When the garlic and ginger are cooked for a minute add the chopped tomatoes, coriander stems, turmeric, salt and the paprika. Give it a stir and cook till the ghee/oil separates and the tomatoes have softened.

To this add the red kidney beans and enough water with the bean water to a simmer. Once the gravy has thickened add the garam masala just before serving along the chopped coriander.

Serve the curry with rice as it is called 'Rajma Chawal '  or with chapatti.