Rajma is a hearty North Indian curry made with red kidney beans simmered in a spiced tomato-onion gravy, perfect for pairing with rice. Recipe adapted from Radikal Kitchen by Radhika Howarth, published by Meze Publishing.
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
red kidney beans 800 g (drained)
onion 2 (chopped)
mixed chillies 1 (chopped)
cardamom pods 1
basmati rice 240 g
cumin seeds 1 tsp
bay leaf 3
ginger & garlic paste 2 tbsp
chopped tomatoes 400 g
ground turmeric 1 tsp
ground coriander 2 tsp
ground cumin 1 tsp
garam masala 1 tsp
fresh coriander 1 handful (chopped)
Method
Prep the ingredients
Drain the kidney beans. Peel and chop the onion. Chop the fresh chillies. Lightly bash the cardamom pods to release the seeds.
Cook the rice
Cook the rice according to the packet instructions.
Cook the curry
Heat a dash of oil in a large frying over a medium heat. Add the cumin seeds, bay leaves, cardamom seeds and onion, cook for 6-8 minutes. If you have black cardamom seeds, you can use them in this step in place of green cardamom seeds.
Add the ginger and garlic paste, mix to combine and cook for 3 minutes, stirring throughout to prevent sticking.
Add the chopped tomatoes, mix to combine, cover with a lid and leave to cook for 5 minutes.
Add the turmeric, ground coriander and cumin powder, season to taste with salt. Add the fresh chilli and a splash of water to turn the spice mix into a thick paste (2-4 tbsp).
Add the kidney beans and cook for 4 minutes.
Add 150ml of water per serving (so if you're cooking for 4, you'll need 600ml). Mix well and leave to simmer for 10 minutes.
Add the garam masala, leave to simmer for 10 more minutes.
Plate up
Plate up the Red Kidney Bean Curry with the rice and fresh coriander. Enjoy!
