Indian Rajma

Ingredients

• 2 cans red kidney beans, drained (or 1 cup dried soaked overnight and cooked)
• 2 onions, finely chopped
• 3 tomatoes, blended
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves
• 4 tbsp oil or ghee
• Coriander
• Salt

Instructions

1. Pop cumin in hot oil; add onions and brown deeply.
2. Stir in ginger-garlic.
3. Add tomato and spices; cook until oil separates.
4. Add beans with 1 cup water; simmer 20 minutes, mashing some beans to thicken.
5. Add garam masala and fenugreek leaves.
6. Finish with coriander.

Serving suggestions

• Serve over basmati rice — rajma-chawal is the classic combination.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions