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Rajma Red Beans (Red Kidney Bean Curry)
This is an exclusive recipe from Chetna Makan's cookbook '5 ingredient Indian'. Chetna is an award-winning food writer, and author of 9 cookbooks!
"Being Punjabi, rajma (red kidney bean curry) will always be special to me. Growing up, we would eat this with crispy Carom Seed Flatbreads, and the combination is magical, to put it simply. This also goes very well with some plain fluffy rice. Add some crunchy salad for more joy". - Chetna
Ingredients
1 jar Queen Red Kidney Beans - with their bean stock
2 tbsp neutral oil, such as rapeseed, sunflower or vegetable
2 tsp cumin seeds
1 large onion, roughly chopped
1 tbsp ginger and garlic paste
1 tsp chilli powder
1 tbsp Sabji Masala (see below)
1 tsp salt
For the Sabji Masala (makes 1 jar)
50g cumin seeds
50g coriander seeds
50g ground turmeric
5g asafoetida (or an equal mix of dried onion and garlic powder)
30g mango powder
To Serve
Plain fluffy rice
Flatbreads, naan or roti
Shop The Recipe
Directions
For the Sabji Masala
Dry roast the cumin and coriander seeds for 5 minutes, on low heat, stirring from time to time.
Once they start to change colour and become aromatic, transfer to a pestle and mortar or spice grinder and crush to a fine powder.
Combine with the turmeric, asafoetida and mango powder.
Store in a clean, airtight jar in a cool, dark place for up to 6 months.
For the Rajma
Heat 2 tablespoons of oil in a saucepan over a medium-low heat and add the cumin seeds. Once they start to sizzle, add the onions and cook over a medium heat for 8–10 minutes until deeply golden.
Add the ginger and garlic paste and cook for another minute.
Add the sabji masala along with 1 teaspoon of salt and 1 teaspoon chilli powder. Mix well, then add the beans along with 200ml water (TIP: you could fill the empty bean jar with 200ml water, give them a shake, and pour that in). Bring to the boil, then cover and cook over a low heat for 15 minutes.
After this time, you can turn off the heat and let it sit for 30 minutes to let the beans soak up the flavours, or serve immediately - it all depends on how hungry you are!
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