I love Rajma (kidney beans) curry. I like to make it in masala style that is still a bit dry/sauteed instead of a lot of sauce. This way, the taste of the Rajma is not overwhelmed by that of the sauce. I usually used canned beans, as it is easier and it is my go to meal when I am short of other fresh food ideas.
Recipe
Prep time: 15 minutes
Cook time: 15 min
Things you need (2 person):
500gm kidney beans (canned are fine, but rinse the canned beans in advance)
2 tablespoons Ghee or oil
4 Cloves garlic, finely chopped
1 large onion chopped
A small piece of ginger
1 small piece of cinnamon
Teaspoon of cumin seeds
1 tomato chopped
100ml cooking cream, instead of water. This way the curry is thick and flavorful
1 teaspoon garam masala powder and a small spoon of paprika for added flavor
1 to 1 1/2 tablespoons Salt
Eating kidney bean curry, even with canned beans, offers several advantages. Kidney beans are an excellent plant-based protein source, rich in fiber, which supports digestion and helps manage cholesterol levels. They also contain essential nutrients like iron, potassium, and folate. Using canned beans adds convenience, saving time and effort in preparation, while still providing the same health benefits. Just be sure to rinse canned beans to reduce sodium content.
Heat the oil, and once hot add the cumin seeds. Once they start to sputter add the cinnamon stick, chopped onion/garlic. Stir it on high flame until the onion is golden-brown color. Once the onion turns a bit brown, add chopped tomato
Stir for a minute or two, and then add the kidney beans.
After that I add the cream, masala, salt and cover the dish and let it cook on medium flame for 10 mins.
A delicious kidney bean curry is ready in just less than 30 mins. I like to keep the kidney beans a bit hard cooked as I like the nutty flavor. If you prefer them soft and mushy, you can always add extra water and cook them longer
