Rajma Masala
A slow-simmered style kidney bean curry, lovely spooned over steamed rice.
Ingredients
- 2 cans (540 ml each) red kidney beans, drained and rinsed
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 2 cups water or vegetable broth
- Salt and chopped cilantro
Method
- Heat oil in a heavy saucepan. Add cumin seeds, then onion; cook until golden.
- Stir in ginger and garlic. Add tomatoes, coriander, turmeric and salt; cook until soft and saucy.
- Add kidney beans and water or broth. Bring to a gentle boil.
- Mash a few beans in the pot to give the gravy body, then simmer uncovered for 20 minutes.
- Stir in garam masala, taste for salt and finish with cilantro. Serve with rice.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
