Rajmah curry(Kidney beans curry)

Kidney beans are quite popular everywhere. I just love this rajmah curry with rice. It is a superb combination. I know like me there are many rajmah curry fans.
This dish is quite popular in Indian restaurants. My hubby loves it and therefore i prepare it every now and then. Preparing it becomes easier with the canned kidney beans. Otherwise the kidney beans need to be soaked in water overnight and then boiled before it can be assembled along with the spices.

This recipe 

serves- 4

Preparation time- 10 minutes

Cooking time - 25 to 30 minutes

Level of difficulty - easy

Ingredients:

• Kidney beans- 450 g 
• Onion- 1 large, chopped
• Green chilly- 2, chopped
• Ginger garlic paste- 1 Tsp
• Green peas- 1/2 cup(Optional)
• Tomatoes- 1 , large finely chopped
• Ginger- 1 inch, cut into julians
• Milk - 1/2 cup
• salt as per taste
• Oil for cooking
• Cumin seeds- 1 Tsp
• Freshly chopped coriander leaves.
• Ghee or butter- 1 Tsp

Spices required

• Turmeric powder- 1 Tsp
• Coriander powder- 1 Tbsp
• Cumin powder- 1 Tsp
• Pepper powder- 1 Tsp
• chilli powder- 1 Tsp
• Garam masala powder- 1 Tsp

Preparation:

• (If you have canned kidney beans you may skip this step.) Soak 450 g of red kiney beans overnight in water. Next boil it up by adding water until the beans turns tender, next drain out the boiled kidney.
• Heat 2 tbsp of oil in a pan. add the cumin seed and let them crackle. Add onion and green chilies.  Also add the ginger garlic paste, fry until onion turns translucent.
• Make a paste by adding water to the mentioned spices. Add this paste in the pan. Also add the chopped tomatoes. Fry until oil separates from the spices .
• In this curry i added peas. If you want you may add them now.
• Now add the milk and let it come to boil.
• Next add the rajmah(Kidney beans) and salt. Stir well and cook for 5 minutes.
• Now add 100ml of water and simmer in low heat for 5 to 10 minutes until you get gravy of desired consistency. Once you have your gravy of desired consistency turn off the heat.

Add a dash of ghee or butter and garnish with freshly chopped coriander leaves and ginger jullians.

Serve hot with rice, chapati, puri, parotha....it tastes wonderful.

Enjoy and Happy cooking :-)

By- Sushmita Pandit.