Simple Rajma Curry

Serves: to serve 4

Prep Time: 2 Hours + waiting

Cook Time: 30 Minutes

Ready In: 2 hrs 30 mins
+ waiting

Ingredients

5½ oz - Red Kidney Beans (Rajma)

2 tablespoons - cooking oil

1 large - tomato

2 medium - onions

3 - green chillis

1 tablespoon - ginger & garlic paste

1 teaspoon - coriander powder

1 pint - water

  - salt

½ teaspoon - garam masala powder

2 teaspoons - fresh coriander leaves (to garnish)

Directions

  1. If you want to rename this recipe "VERY Simple Rajma Curry", you can buy a tin of red kidney beans in water (brine), get busy with the can opener, then rinse them under cold water!
  2. If, however, you want to experience the full flavour of Red Kidney Beans, then buy the Dark Red Kidney Beans and soak them in water (totally immersed) overnight. The next morning, drain off the water and place the red kidney beans in a pan, cover them in water and add a good pinch of salt. Bring the beans and water to a rolling boil over medium-high heat. Reduce the heat to medium-low and simmer for approximately 1½ hours. Remove one of the beans to check to see if it's done by biting or pinching.
  3. Continue simmering the beans for another 15 minutes, if necessary. Check again to see if they're cooked and repeat every 15 minutes until the desired level of tenderness is reached. As a general rule, red kidney beans need about 2 hours cooking time.
  4. No matter which way you choose, you now have "ready-to-eat" kidney beans, so let's make the curry... Roughly chop the tomato, peel and chop the onions and finely chop the chillis. Place a frying pan on the stove and heat the oil, add the chopped onion and the ginger garlic paste and fry gently until the onions turn pale brown in colour. Add the chopped tomato and chopped green chillies and cook until the tomato becomes soft and pulpy.
  5. Add the water and stir in the coriander powder and salt to taste. Bring the pan to the boil then add the red kidney beans and cook over a low heat for about 10 minutes. Add the garam masala powder and cook for a further 12-15 minutes until the sauce becomes moist and juicy. Serve the Rajma Curry hot, garnishing it with fresh coriander. It's best suited for Indian breads like Akki Roti or cooked ricee.