My first serious attempt at Rajma – a.k.a. Red Kidney Bean Curry
The basic recipe is drawn from here: – thanks to Ceri for the variations and the live tips 🙂
First the ingredients:
2 cans red kidney beans, drained and rinsed under running water
2 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
2″piece of ginger jullinned
6 cloves of garlic minced
2 large tomatoes chopped into 1″ cubes
2 fresh green chillies chopped fine
2 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala
1/4 tsp turmeric powder
Salt to taste
A pinch of asafetida
Chopped coriander to garnish
Due to the aforementioned tips I added another small onion and two more tomatoes
Now the method:
Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.
Add the ginger and garlic and fry for 2 minutes.
Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (approximately 10 minutes). (This took 30 minutes)
Mash some of the beans roughly (this thickens the gravy).
Garnish with coriander and serve with chapatis/roti/wraps
the asafoetida / hing really does make a difference when you do it right. It’s not essential but to perfect it, it’s good. You can use wraps or gluten-free wraps but proper roti is best.
the fresh coriander is pretty key too, but don’t overdo it this can ruin the balance
also don’t skip the three cups of warm water part – it takes ages to reduce but worth it, cooking it early and turning it off for about an hour before reheating slowly makes it a lot better too, it goes into a lush thick sauce,
and even though it says to rinse the beans, save the tin water and use it as part of the three cups of warm water (heated in a separate pan) – also put the hing in the water as it’s heating, also put a very very small amount of finely chopped fresh coriander in the dish as it’s coming towards the end of reducing, and the rest is used as a sort of garnish on the top, put any left over coriander in a bowl to be used by people as they see fit, and freeze any leftovers
put salt in in stages, so a bit about 5 mins into the onions cooking, a bit with the spices and a bit while it’s cooking (you can taste test while cooking to see if it needs more)
all of that, plus turning it off for a bit really helps
I also made stewed apples and Victoria plums with turmeric and vanilla soya milk custard
Custard is made with 500ml soya milk, 2 tbs cornflour, a pinch of turmeric, a couple of tablespoons of sugar and a splash of vanilla extract
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