Spicy red kidney beans curry (Rajma masala)
Dark red kidney beans is an excellent source of protein, fiber and iron, among others. I try to include at least a cup of this every week in my meal. Here is one recipe that makes a great combo for flat breads.


red kidney beans (rajma) - 1 can
tomato - 2
onion - 1
green chillies - 2
plain beaten yogurt - 1 tbsp
ginger-garlic paste - 1/2 tsp
garam masala - 1 tsp
cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
oil - 1 tsp
turmeric powder - a pinch
asafoetida - a pinch
salt to taste
grated cheese - 1 tsp (to garnish)
chopped coriander - 1 tsp (to garnish)


Heat oil. Add asafoetida and fry chopped green chillies. Add onions and fry till they turn golden brown. Add finely chopped tomatoes and fry till soft. Then, add garam masala, cumin powder, ginger-garlic paste, red chili powder, turmeric powder. Blend in the beaten yogurt and mix well. Cook covered for a minute and add kidney beans. Add a little water if required (such that the beans are just covered in the mixture). Allow to cook for a few minutes with a little salt if required - until the beans are tender, but not completely crushed or mushy. Top it with grated cheese and chopped coriander. Serve hot with flat breads.

1. Canned beans contain salt - so, additional salt needs to be added carefully, only if required.
2. The tomato-onion mixture should be completely soft - with almost no solid pieces standing out.
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