Rajma Curry
Rajma masala is a classic Indian curry made with kidney beans, onions, tomatoes, and spices. A healthy and hearty meal, this recipe is packed with protein and fibre.
- Prep time
- 10 min
- Cook time
- 1 hr 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Kidney Beans (Rajma)
- 1.5 litres Water
- 50 ml Oil
- 2 Onions
- 2 Tomatoes
- 1 tsp Salt
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Powder (Jeera)
- 2 Green Chillies
- 1 tsp Dried Fenugreek Leaves (Methi)
- Coriander
Instructions
- 1
In a large pot add 1 litre of the water and then bring to a boil.
- 2
Add the kidney beans and leave to gently simmer for 90 minutes until the kidney beans are softened.
- 3
In a seperate pan heat up the oil on medium heat until hot.
- 4
Add the onions and cook for 4-5 minutes until softened.
- 5
Add the tomatoes and cook for a few minutes until softened.
- 6
Add the salt, turmeric powder, chilli powder, garam masala, cumin powder and green chillies and cook the spices for 2-3 minutes.
- 7
Add a tablespoon of water to ensure that the spices do not burn and to help release the colour of the spices.
- 8
Add the softened kidney beans and cook for 5 minutes.
- 9
Add the remaining 500ml of the water then cook for 15-20 minutes on medium heat.
- 10
Add the fenugreek leaves and coriander.
- 11
Serve with garlic naan or boiled basmati rice then enjoy!