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.
PrintKidney beans curry (Rajma Masala)
Quick and spicy kidney beans curry.
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 minutes
- Yield: 2-3 1x
- Category: Main course, Side dish
- Cuisine: Indian
Ingredients
Scale
- 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.
Notes
Use canned beans for even faster meal.
Nutrition facts are for 3 servings.
Nutrition
- Calories: 283
- Sugar: 5.7g
- Sodium: 18mg
- Fat: 4.2g
- Saturated Fat: 0.5g
- Carbohydrates: 48.3g
- Fiber: 11.9g
- Protein: 15.6g
- Cholesterol: 0mg
