Rajma / Red Kidney Beans Curry by @samsweetandspicetreats

1h
Medium

4 servings

🫒

15 ml

Oil

🧅

300 g

Onion

🌰

5 g

Cumin Seeds

🌰

5 g

Coriander Seeds

🌿

16

Curry Leaves

🧂

6 g

Salt

🫚

15 g

Ginger

🌶️

20 g

Green Chilli

🍅

300 g

Tomato

🍅

8 g

Tomato Paste

🌶️

3 g

Kashmiri Chili Powder

🌶️

3 g

Paprika Powder

🟡

0.5 g

Turmeric Powder

🌿

0.5 g

Garam Masala Powder

🌿

1 g

Coriander Powder

🌰

1 g

Cumin Powder

🫘

180 g

Red Kidney Beans

💧

480 ml

Water

🧅

1

Onion

🍃

1 sprig

Curry Leaves

🌿

0.5 tsp

Cumin Seeds

🌿

0.5 tsp

Coriander Seeds

🧈

5 g

Ghee

🌿

10 g

Coriander Leaves

Preparation Steps

  1. Step 1/13

    Rinse 1 cup dried red kidney beans in a colander, then soak them in plenty of water overnight for at least 8 hours.

    dried red kidney beans
    water
    🧺colander
    🍲large pot with lid

  2. Step 2/13

    Drain the soaked red kidney beans and set them aside.

    dried red kidney beans
    🧺colander

  3. Step 3/13

    Dice 2 medium onions, 2 tomatoes, and 1 inch fresh ginger; slit 2 green chilies and finely slice the remaining small onion.

    onion
    tomato
    fresh ginger
    green chili
    🔪chef's knife
    🪵cutting board

  4. Step 4/13

    Heat 1 tbsp cooking oil in a large pot over medium heat, then add half the cumin seeds and half the coriander seeds.

    cooking oil
    cumin seeds
    coriander seeds
    🍲large pot with lid
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/13

    Add the diced onions, 1 sprig curry leaves, diced ginger, slit green chilies, and salt; fry until the onions are golden brown.

    onion
    curry leaves
    fresh ginger
    green chili
    salt
    🍲large pot with lid
    🥄wooden spoon

  6. Step 6/13

    Add the diced tomatoes and 1 heaped tsp tomato paste, then stir until the tomatoes begin to soften.

    tomato
    tomato paste
    🍲large pot with lid
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/13

    Stir in Kashmiri chili powder, paprika, turmeric powder, garam masala, coriander powder, and cumin powder.

    🌶️Kashmiri chili powder
    paprika
    turmeric powder
    garam masala
    coriander powder
    cumin powder
    🍲large pot with lid
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/13

    Cook the spiced tomato mixture for 5 to 8 minutes, stirring regularly, until the oil starts to separate and the masala smells fragrant.

    cooking oil
    🍲large pot with lid
    🥄wooden spoon

  9. Step 9/13

    Add the drained red kidney beans and 2 cups water, then stir well to combine.

    dried red kidney beans
    water
    🍲large pot with lid
    🥄wooden spoon
    🥄measuring cups

  10. Step 10/13

    Cover and simmer the rajma until the beans are very tender, adding more water as needed to maintain a thick curry consistency.

    dried red kidney beans
    water
    🍲large pot with lid
    🥄wooden spoon

  11. Step 11/13

    Heat 1 tsp ghee in a small frying pan, then add the sliced onion, remaining curry leaves, remaining cumin seeds, and remaining coriander seeds.

    ghee
    onion
    curry leaves
    cumin seeds
    coriander seeds
    🍳small frying pan
    🥄wooden spoon

  12. Step 12/13

    Fry the tempering until the onion is golden and crisp, then pour it over the cooked rajma.

    ghee
    onion
    curry leaves
    cumin seeds
    coriander seeds
    🍳small frying pan
    🍲large pot with lid
    🥄wooden spoon

  13. Step 13/13

    Garnish the rajma with fresh coriander leaves, then serve hot with cooked white rice and butter.

    fresh coriander leaves
    cooked white rice
    butter
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Herbs, Seasonings, Condiments, Liquids, Dairy

Ingredients

Oil, Onion, Cumin seeds, Coriander seeds, Curry leaves, Salt, Ginger, Green chilli, Tomato, Tomato paste, Kashmiri chili powder, Paprika powder, Turmeric powder, Garam masala powder, Coriander powder, Cumin powder, Red kidney beans, Water, Ghee, Coriander leaves

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, High-fiber, Plant-forward

Calories

430 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 72g, Dietary fiber: 12g, Total fat: 10g, Saturated fat: 3.5g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 690mg, Calcium: 95mg, Magnesium: 75mg, Sodium: 650mg

Vitamins

Vitamin C: 18mg, Vitamin A: 110µg, Folate: 150µg, Vitamin K: 20µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, large pot with lid, small frying pan, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry, Stew

Occasions

Lunch, Dinner, Weeknight meal, Comfort food meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Indian, North Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Thick, Tender, Saucy, Soft

Flavors

Savory, Earthy, Warmly spiced, Tomatoey, Mildly spicy, Aromatic, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard leftovers left out for more than 2 hours), fridge : 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 90 days (Freeze curry without rice for best texture,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator before reheating)