Rajma - red kidney bean curry...

If you're reading Anula's Kitchen for a while now, you know I love Indian cuisine, so when I came across this new (to me) recipe I just couldn't not to try it. I have never before came across red kidney beans in a curry - always thought more of lentils, chickpeas and vegetables like cauliflower or aubergine. Rajma turned out to be very tasty and quite filling meal - one that I'll make again and again in the future! I read that traditionally it should be served with rice, but as I already had some naan bread at home I ate it with that and a side of cauliflower steaks :)

"Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala." - by wikipedia.org
Recipe taken from thekitchn.com

How to make it...

- 2-3 tablespoons neutral cooking oil, like grapseed or canola
- 1 medium onion, finely diced
- 3 cloves garlic, crushed
- 1 cm piece ginger, peeled and grated
- 1-2 green bird's eye chile, finely chopped
- 1 1/2 cups crushed tomatoes and juices, or passata
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoons garam masala + 1/2 teaspoon to garnish
- 1/2 teaspoon amchur (dried mango powder) (optional)
- 2 x 540 ml) cans red kidney beans, drained and rinsed
- 1/2 cup vegetable stock 
- Hot water, as required
- Salt and fresh ground pepper, to taste
- fresh cilantro, chopped, to garnish
To make the rajma, heat the oil in a heavy based pot and add the diced onions. Fry over a medium high heat, until the onions are soft and start going golden around the edges, 7 to 8 minutes. Add the garlic, ginger and chiles, and fry together until fragrant, another minute. Add the crushed tomatoes, ground coriander, cumin, garam masala and amchur, if using. Season with a little salt. Turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes. Add the kidney beans and the stock. Simmer for a few more minutes, until the beans are heated through. Add a little more hot water if the sauce is too thick. Stir in the reserved garam masala and cilantro, taste, and adjust seasonings with salt and pepper if needed. 


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