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Kidney Beans Curry (Rajma Curry)

Kidney Beans Curry (Rajma Curry)

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 mins

ingredients
4½ oz - red kidney beans

2 tablespoons - vegetable oil

2 medium - onions

  - salt

1 inch - fresh ginger

3 cloves - garlic

3 medium - tomatoes

2 - cardamoms

1 - clove

1 inch - cinnamon stick

1 teaspoon - butter

2 - bay leaves

½ teaspoon - turmeric powder

1 - red chili powder

1 teaspoon - coriander powder

8 fl oz - water

1 teaspoon - fenugreek leaves

½ teaspoon - garam masala powder

directions
  1. To prepare Rajma curry you need to firstly wash and soak the Rajma (red kidney beans) overnight. The following day, drain and discard the water and cook the beans with 2 cups of fresh hot water until the Rajma is cooked and soft (about 10 to 15 minutes). While the beans are cooking, peel and roughly chop the onions, chop the tomatoes, and peel and crush (mince) the ginger and the garlic cloves.
  2. Heat 1 tablespoon of vegetable oil in a large non-stick frying pan, add the chopped onion and sprinkle some salt over. Gently sauté the onions for 5-6 minutes until they become glossy and pale brown. Add the crushed ginger & garlic and the chopped tomatoes. Increase the heat and cook for a further 2-3 minutes. Remove the pan from the heat and let the ingredients cool to room temperature. When cool, grind (blend) them into a smooth paste adding the cardamoms, clove and broken cinnamon. If necessary, add a little water to make sure you end up with a fine paste (but not runny).
  3. Melt the butter and the remaining tablespoon of oil in a deep pan over a low heat. Add the bay leaves and the spicy paste you have just made and then add the turmeric powder, red chili powder, coriander powder. Mix well together, the add the cooked red kidney beans and the fresh water.
  4. Bring the mixture to the point where it just simmers, then cook for 10-15 minutes, stirring occasionally. Add in the Fenugreek leaves and the garam masala powder, cook for 2 minutes more then serve with plain boiled rice, paranthas or chapatis, or Kachumbar salad and your favourite pickle.