Rajma (Kidney Bean Curry)
Hearty, spiced kidney beans simmered until silky and infused with warm Indian spices; comforting enough for a weeknight but layered enough to impress. A forgiving, hands-on curry that deepens in flavor if rested a few hours or overnight.
1 ½ cup dried kidney beans, soaked overnight
6 cup water
2 tbsp vegetable oil
1 tsp cumin seeds
1 bay leaf
1 onion, finely chopped
4 clove garlic, minced
1 tbsp ginger, grated
2 tomato, finely chopped
1 tbsp tomato paste
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp red chili powder
1 tsp garam masala
1 tsp salt
½ tsp sugar
1 bunch cilantro, chopped
1 lime, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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