Kidney beans curry (Rajma Masala)

Anastasia

6 years ago

One of my favorite ways to cook beans is to make this kidney beans curry.

Serve it over rice for a filling main meal or as one of the side dishes. It is very fast to make if you already have cooked beans on hand or you can just use canned ones. I prefer to do everything from scratch. That’s always cheaper, healthier and better for the environment.

Soak beans overnight.

Drain and rinse the beans, put 2 bay leaves, cover with fresh water and bring to boil. Lower the heat and cook until beans are done but not mushy. Drain and save the cooking water.

Heat oil in a pan over medium heat. Toss cardamom pods and stir until fragrant. Add onions and sauté until they become golden. Add garlic and ginger and cook for another minute.

Then throw in the spices and tomatoes and let it simmer for 10 min adding beans cooking liquid if needed.

Mash 1 heaping tbsp of kidney beans and add to the pan together with the rest of it.

Season with salt and pepper, dilute with as much cooking liquid as you need and cook for another 5-7 minutes.

Serve over steamed rice and garnish with fresh cilantro.

Kidney beans curry (Rajma Masala)

Quick and spicy kidney beans curry.

Author: Anastasia
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 minutes
Yield: 2-3
Category: Main course, Side dish
Cuisine: Indian

Ingredients

1 C kidney beans
1 large onion, chopped
4 garlic cloves, minced
1/2 inch piece of ginger, minced
2 medium tomatoes, peeled, seeded and diced (or 1 tbsp of tomato paste)
2 bay leaves
3 cardamom pods
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1 tsp turmeric powder
chili powder to taste
salt and black pepper to taste
oil for cooking
fresh chopped cilantro

Instructions

Soak beans overnight.
Drain and rinse the beans, put 2 bay leaves, cover with fresh water and bring to boil. Lower the heat and cook until beans are done but not mushy. Drain and save the cooking water.
Heat oil in a pan over medium heat. Toss cardamom pods and stir until fragrant. Add onions and sauté until they become golden. Add garlic and ginger and cook for another minute.
Then throw in the spices and tomatoes and let it simmer for 10 min adding beans cooking liquid if needed.
Mash 1 heaping tbsp of kidney beans and add to the pan together with the rest of it.
Season with salt and pepper, dilute with as much cooking liquid as you need and cook for another 5-7 minutes.
Serve over steamed rice and garnish with fresh cilantro.