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Kidney Bean Curry Indian Recipe
Ingredients
recipe for : Rajma
2 teaspoons safflower or other neutral oil
1/2 teaspoon cumin seeds
2 bay leaves
1 cup chopped red or white onion
1 to 2 green chiles, chopped (remove seeds to reduce heat) 1/4 teaspoon carom seeds
1 (2-inch) knob of ginger, chopped, or 2 tablespoons ginger paste 6 cloves garlic, chopped, or 2 tablespoons garlic paste
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne
good pinch of asafetida (omit to make gluten-free)
2 teaspoons Garam Masala
1/2 teaspoon dried fenugreek leaves
1 teaspoon dry mango powder (optional)
4 medium tomatoes, chopped (3 1/2 cups)
2 (15 5 ounce) cans kidney beans or 1 1/2 cups dried beans soaked overnight and pressure-cooked or slowcooked
1/2 to 1 1/2 teaspoons salt or to taste, divided (use 1/2 teaspoon if cooked beans are already salted)
2 1/2 cups water
lemon juice (optional).
1/4 cup chopped cilantro for garnish (not optional)
Method
Heat the oil in a saucepan over medium heat
Add the cumin seeds and bay leaf, and cook until the cumin seeds become fragrant, about 1 minute
Add the onions and green chiles, and cook until translucent, 7 to 8 minutes
Add the carom seeds, ginger, and garlic
Mix well and cook for a minute
Add the coriander, turmeric, cayenne, asafetida, garam masala, fenugreek leaves and dry mango powder.
Mix well and cook for a minute.
Add the tomatoes and cook until the tomatoes are saucy, about 10 minutes.
Stir once.
Mash the larger pieces of tomato.
Add the kidney beans, salt, and water
Cover, and cook for 30 to 40 minutes
The beans should be tender enough so they can be mashed easily
Mash some of the beans
Taste, and adjust salt and spice
Add lemon juice for tang if needed
Cook longer to adjust consistency if needed
Garnish with cilantro and serve hot
Pressure Cooker: With cooked beans: Follow Step 1 in the pressure cooker
Add the cooked kidney beans, salt, and 2 cups of water
Pressure cook for 10 minutes after the cooker reaches pressure (2 to 3 whistles)
Let the pressure release naturally
Mash some of the beans
Garnish and serve
With dried beans: Soak 1 1/2 cups dried beans overnight
Drain and keep aside
Follow Step 1 in the pressure cooker
Add the kidney beans, salt, and 3 cups of water
Pressure cook for 20 minutes after the cooker reaches pressure over medium heat to 5 whistles
Lower the heat and cook for another 10 minutes
Let the pressure release naturally
Mash some of the beans
Garnish and serve
Makhani Vegetable Pot Pie
