Rajma kidney bean curry

Name: Rajma kidney bean curry
Total time: 40 min
Yield: 3
Cuisine: Indian
Ingredients: 600 g Cooked kidney beans, drained; 350 g Chopped canned tomatoes; 150 g Onion; 12 g Garlic; 12 g Ginger; 20 g Rapeseed oil; 2 g Cumin seeds; 3 g Ground coriander seed; 2 g Garam masala; 1 g Ground turmeric; 6 g Fresh chilli; 200 g Water; 3 g Salt; 10 g Fresh coriander

Kidney beans simmered in a thick onion and tomato masala.

Estimated total time: 40 minutes3 portionsAbout 380 kcal per portion

Rajma — real photograph — Photo: Gaurav Nemade · CC BY-SA 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 3 portions

600 g Cooked kidney beans, drained
350 g Chopped canned tomatoes
150 g Onion
12 g Garlic
12 g Ginger
20 g Rapeseed oil
2 g Cumin seeds
3 g Ground coriander seed
2 g Garam masala
1 g Ground turmeric
6 g Fresh chilli
200 g Water
3 g Salt
10 g Fresh coriander

Method

Use fully cooked tinned kidney beans, rinsed and drained. Finely chop onion, garlic, ginger and chilli.
Heat oil and sizzle cumin seeds for 20 seconds. Add onion and cook for 8 minutes, then garlic, ginger and chilli for 1 minute.
Add tomatoes, ground coriander, turmeric and salt. Cook for 10 minutes, stirring until thick.
Add beans and water, simmer for 15 minutes and mash a few beans to thicken. Finish with garam masala and fresh coriander.

This timing is for cooked beans only. Raw dried kidney beans require separate soaking and thorough boiling; do not substitute them directly.

राजमा

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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