Rajma Masala (Kidney Bean Curry)
248kcal
Ingredients
- 1 tablespoon neutral oil
- 1 white onion
- 2 garlic cloves minced
- 1 cm ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon kashmiri chili powder or paprika
- 1 teaspoon cumin powder
- 0.5 teaspoon tumeric
- 0.5 teaspoon coriander power
- Salt and pepper to taste
- 400 g chopped tomatoes + ½ can water
- 400 g kidney beans rinsed and drained
- 1 tablespoon kashuri methi
- 100 ml double cream
- 10 g cilantro to garnish
Method
- Heat the oil in your pan and add the white onion and cumin seeds. Saute for 3-4 minutes.1 tablespoon neutral oil, 1 white onion, 1 teaspoon cumin seeds
- Add the minced garlic and ginger, and saute for another minute.2 garlic cloves, 1 cm ginger
- Add the chili powder, cumin powder, turmeric powder, coriander powder, salt, and pepper. Let the spices bloom for a minute or two.1 teaspoon kashmiri chili powder or paprika, 1 teaspoon cumin powder, 0.5 teaspoon tumeric, 0.5 teaspoon coriander power, Salt and pepper
- Tip in the chopped tomatoes, water, kashuri methi, and drained kidney beans.400 g chopped tomatoes + ½ can water, 400 g kidney beans, 1 tablespoon kashuri methi
- Simmer for 10 minutes, then stir in the double cream until warmed through.100 ml double cream
- Serve with warm white rice and a sprinkle of cilantro.10 g cilantro
Nutrition
Calories248kcalCarbohydrates31gProtein11gFat10gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol28mgSodium156mgPotassium699mgFiber9gSugar5gVitamin A669IUVitamin C14mgCalcium96mgIron5mg
Notes
- Pop the cumin seeds first: Adding the cumin seeds to the hot oil before the onion infuses the oil with a warm, nutty flavor that carries through the whole dish. Listen for them starting to crackle - that’s when they’re ready.
- Bloom the spices properly: Don’t rush the step where you cook the ground spices for a minute or two. This releases the essential oils and transforms raw spice powder into a deep, rounded flavor. Under-bloomed spices taste flat and powdery.
- Don’t skip the kasuri methi: Dried fenugreek leaves are what give restaurant-style curries their distinctive aroma. It’s a subtle addition, but you’ll really notice if it’s missing. You can find it at most Asian grocery shops or online.
- Add cream off the heat or on low: Stir the cream in gently on low heat. If the pan is too hot, the cream can split. Low and gentle is the way.
- Tastes even better the next day: Like most curries, the flavors develop and deepen overnight. This is a brilliant meal prep recipe – make it the night before and reheat for an even more flavorful dinner.