Kidney 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