Rajma Curry - Red Kidney Beans in Spicy Tomato Curry Sauce
This a favourite Punjabi dish which has to be tasted to be believed.
Basically its red kidney beans in a spicy tomato curry sauce. Its a rich and filling winter warmer and can be enjoyed with rice or naan, chapati or roti breads. A little dish of salad on the side or a lentil dal will also complement this dish.
This recipe is for a medium hot version, you can make it hotter or milder by increasing or reducing the amount of chillies used.
Ingredients:
(Serves 4-6)
4 tbsp olive oil
2 onions chopped
4 tomatoes chopped
600g / 1lb 6oz of tinned red kidney beans drained and rinsed
1 1/2 cups water
2 in piece of root ginger chopped finely
2 green finger chillies chopped
3 garlic cloves crushed
1 tsp Natco Cumin Seeds
1 1/2 tsp Natco Turmeric
1 tsp Natco Paprika
1 1/4 tsp Curry Powder
11/2 tsp Natco Garam Masala
1 1/4 tsp salt (to taste)
A handful of fresh coriander chopped
Method:
1 Heat the olive oil in a large saucepan until hot and then add the cumin seds and fry in the oil until they start to pop.
2 Add the onions and cook for 3 minutes over a medium heat until soft and translucent but not browned.
3 Then add the garlic, ginger and chillies and fry gently for another 2 minutes.
4 Add 4-5 tbsp of water and stir in to make a paste-like texture.
5 Add the tomatoes and heat fro about 5 minutes until the oil rises to the top of the mixture.
6 Add salt, turmeric, paprika, curry powder and garam masala and cook for 2 minutes until the spices have cooked into the mixture and blended together.
7 Add the drained kidney beans ans stir throgh, cook for a few minutes.
8 Add the water and bring to the boil. Reduce the heat, cover and simmer for about 20-25 minutes until the beans are cooked through.
9 Sir in the chopped coriander and serve. Garnish with a few coriander leaves.
10 Serve with a Bamati Rice and some bread and salad.
