Indian Rajma
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans kidney beans
- 1 large onion (s)
- 3 tomato (s), peeled and diced
- 2 tablespoon, leveled paste, (ginger-garlic paste)
- 1 teaspoon turmeric
- 2 cardamom pods, green
- 1 tablespoon garam masala
- 0.5 ½ bunch coriander
- oil
- salt
Print Recipe
Pin Recipe Instructions
- First of all, the so-called masala is made by heating the oil in a high pan, frying the chopped onion, adding the garlic-ginger paste and the tomatoes, and adding the whole thing with the spices (turmeric, cardamom and garam masala) for about 5 Simmer for minutes over a high flame while stirring. We now add the beans with the liquid and some salt to the masala. Sprinkle the rajma with chopped fresh coriander just before serving.
- Indian breads like roti or nachos go best with it.
- Tip:
- In India, the dried red kidney beans are used for Rajma. These must be soaked in water for at least 2 hours, but preferably overnight, and then boiled in soaking water (separately from the masala). The soaked beans take about 45 minutes to cook.
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