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Ingredients
| kidney beans: 15 oz |
| spinach: 0.5 lb |
| vegetable oil: 2 Tbl |
| asafoetida: 1/8 tsp |
| cumin seed (whole): 1 tsp |
| garlic (minced): 1 tsp (minced) |
| ginger (minced): 1 tsp (minced) |
| green hot chili peppers: 2 whole peppers (finely chopped) |
| onions - red: 1 onion (chopped) |
| canned tomato puree: 1 1/2 cups |
| ground coriander: 2 1/2 tsp |
| garam masala: 1/3 tsp |
| ground turmeric: 1/3 tsp |
| chili powder: 1/4 tsp |
| salt: 1 tsp |
Rajma (Kidney Bean Curry) with Spinach
Credit: abcdsofcooking.blogspot.com
User rating:
Rajma is a North Indian curry of kidney beans cooked with onions, tomatoes and spices. "Rajma chawal" which just means rajma and rice is the most popular way to eat this curry, kind of like the Indian version of rice and beans. This is a good recipe to make during the week because it's really quick. There's hardly anything to prep except for the cutting of onions.
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Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Drain and wash the kidney beans. Set aside.
In a frying pan, heat oil under medium/high flame. Once hot, put in asafoetida and cumin seeds. Shake up the pan so they mingle. When the cumin seeds pop or start to brown, throw in the onions and turn the heat to medium. Cook the onions until the become translucent and fragrant.
Next put in the garlic, ginger and chilis. Stir around and fry for about 30-40 seconds. Then throw in the spinach and sautee. When the spinach just starts to wilt, put in the tomato sauce and mix in the coriander powder, garam masala, turmeric, chili powder and salt. Cook until the tomato starts to separate from the oil.
Then, mix in the kidney beans. Simmer the curry for about 10 minutes until the gravy thickens a bit. You can also add some water to get to the consistency you prefer. Add salt to taste.