Serving
(click to enlarge)

 Kidney Bean Curry
India - Masala Rajma - North (Punjab)
Serves:
Effort:
Sched:

Preprep:		 4 main 8 side
easy
1 night soak (1)
1-1/2 hr cook
Better
Kidney Beans are native to Central America, but have been adopted enthusiastically along with other beans from the New World. This recipe is not only easy, it's very tasty - you'll never want plain kidney beans again. This is an excellent side dish for both Indian and non-Indian meals.





1
2-1/2
2
12
12
1/2
1
1
1/2
1
1
3
1
3
1 		c
c
in
oz
oz
t
t
t
t
t
in
cl

T
c 		Red Kidney Beans (1)
Water
Cinnamon Stick
Onion
Tomatoes
Turmeric
Chili Powder (2)
Garam Masala
Salt
Coriander seed
Ginger Root
Garlic
Chili Serrano
Oil
Water
    PREP
  1. Soak KIDNEY BEANS overnight with enough water to to keep them submerged.
  2. Drain Kidney Beans, then put in a pot with 2-1/2 cups WATER and CINNAMON STICK. Simmer 3/4 hour or until beans are tender and set aside.
  3. Cut ONION in quarters lengthwise then slice thin.
  4. Chop TOMATOES small and mix with CHILI POWDER, TURMERIC, GARAM MASALA and SALT.
  5. Grind CORIANDER and add to Tomato Mix.
  6. Chop GARLIC and GINGER and CHILI fine and mix.
    7. RUN
  7. Heat OIL and fry Onions stirring until light golden, then stir in Ginger Mix and continue frying until garlic shows some color.
  8. Lower heat a bit and stir in Tomato Mix. Fry stirring until tomatoes are softened, then stir in Kidney Beans with their cooking water and 1 cup more WATER. Adjust Salt and Simmer 15 minutes or so to thicken the sauce.
NOTES:
  1. This recipe presumes dried kidney beans. If you're in a hurry you can use 2 14 oz cans of Kidney Beans and skip both the soak and simmer steps but the beans will be firmer.
  2. Kashmir chili powder in this measure is a good choice a softly spiced dish.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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