Rajma, or kidney bean curry, is another one of those vegetarian bean dishes that is full of protein and full of flavor. The thing I love about vegetarian Indian food, is that I really do not miss meat at all. Sure, I do cook meat every once in a while, but I don’t crave it anymore. And I definitely am not one of those people who has to have meat with every meal. It’s dishes like this, that reinforce my belief that I don’t have to have meat in order to be satisfied. Rajma is really simple and quick to make, and incredibly satisfying.
- 2 cans of red kidney beans, with juice or 1-1.5 cups of dry kidney beans, soaked over night and cooked, with juice reserved
- 1 onion, chopped
- 1.5 cups crushed tomatoes, or 1-2 tomatoes finely chopped
- 1-2 red chilis
- 1-2 green chilis chopped
- 1 tbsp coriander seeds, crushed
- 1 tsp cumin seeds
- 1-2 tsp garam masala powder, depending on how much you like garam masala
- 1/2 tsp turmeric
- salt, to taste
- 2 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp kasoori methi leaves, crushed
- cilantro leaves, for topping
- oil, for cooking
In a pan, add oil. Once hot add red chilis and coriander seeds. Once they splutter add cumin seeds. Once those splutter add onions. Saute till golden brown. Add garam masala and stir for a couple of minutes. Add the turmeric and stir, then add ginger garlic paste. Cook till raw smell goes away. Add the tomatoes and green chilis. Stir and cover. Reduce heat and simmer for a few minutes, until the oil comes to the top or until tomatoes are nice and soft. Add the liquid from the kidney beans, along with the coriander, salt, cumin, and kasoori methi. Add water, if necessary, if you want it more runny. Cook for a few more minutes, then add the kidney beans. Cover and simmer for 10-15 minutes on low heat, stirring every once in a while. Top with coriander leaves, or stir in the leaves.
Serve with rice, naan, or chapati.