Kidney Bean Curry (Rajma Chawal)
My Indian kidney bean curry, or rajma chawal, is made with red beans in a curry paste tomato sauce. Serve over rice for a comforting meal.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large white onion (quartered)
- 3 serrano chiles (quartered)
- 1/3 cup water
- 3 tbsp ghee
- 1 tbsp ginger paste
- 1 tbsp garlic (minced)
- 8 oz tomato passata (or tomato sauce)
- 1 tsp garam masala seasoning
- 1 tsp ground cumin
- 1 tsp fenugreek leaves
- 28 oz red kidney beans ((See Note 1))
- 1/2 tsp kosher salt
- cilantro (chopped (for garnish))
Instructions
- 1
Puree the onion, chili and water in a blender until a loose paste is formed.
- 2
In a dutch oven over medium heat, melt the ghee and pour in the onion puree. Bring to a boil, turn heat to low and simmer for 15-18 minutes, or until it turns a dark golden brown and thickens to a paste, stirring often.
- 3
Turn the heat to medium and add the ginger and garlic, stirring to cook for 2 minutes.
- 4
Add the tomato passata, garam masala, cumin and fenugreek leaves. Stir in the beans and the liquid, season with salt and bring to a boil. Turn heat to low and simmer 10 minutes.
- 5
Serve with chopped cilantro on top. I like this with warm naan and steamed rice.