Rajma Curry is a hearty North Indian dish made with kidney beans simmered in a fragrant tomato-based gravy. This flavorful curry is rich in protein and fiber, making it an excellent vegan and gluten-free option. It pairs perfectly with chapatis or rice, offering a comforting and nutritious meal.
Ingredients
Dark_red_kidney_beans
- 15.5 oz can (strained, and rinsed)
Canola_oil
- 3 tablespoon
Cumin_seeds
- 1 teaspoon
Cinnamon_stick
- 1/2 stick, cut into small pieces
Whole_cloves
- 4-5
Large_onion
– 1 (diced)
Garlic_cloves
- 2-3 (minced)
Tomatoes
- 2-3 (diced)
Turmeric
- 1/2 teaspoon
Cayenne
- 1/2 teaspoon
Coriander
- 1 teaspoon, ground
Garam_masala
- 1 1/2 teaspoon (any Indian brand)
Water
- 1/2 cup
Salt
- to taste
Honey
- 1 teaspoon
Fresh_cilantro
- for garnish (chopped)
Instructions
Step 1
Heat 3 tablespoons of canola oil in a pan over medium heat.
Step 2
Add 1 teaspoon of cumin seeds, ½ cinnamon stick (broken into pieces), and 4 – 5 whole cloves. Fry for 30 to 40 seconds until fragrant.
Step 3
Add 1 large onion, diced, and 2 – 3 garlic cloves, minced. Fry for 30 seconds.
Step 4
Add 2 - 3 tomatoes, diced, and cover, cooking for one minute.
Step 5
Stir in ½ teaspoon of turmeric (haldi), ½ teaspoon of cayenne pepper, one teaspoon of ground ginger, one teaspoon of coriander (dhania), and 1 ½ teaspoons of garam masala.
Step 6
Add 1 cup of water and the rinsed dark red kidney beans. Stir well.
Step 7
Season with salt to taste, and stir in the honey. Cover, and cook on low-medium heat for four to five minutes.
Step 8
Garnish with chopped fresh cilantro before serving.
Notes
Tips:
- For a spicier curry, increase the cayenne quantity.
- Substitute canola oil with light olive oil or ghee for a different flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.