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Rajma (Red Kidney Beans) Curry Recipe

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This recipe for Rajma (Red Kidney Beans) Curry, by , is from Cookbook for my Daughters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beans Dish

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of cooked Rajma
1/2 cup chopped yellow onion
2 tbsps of chopped fresh ginger
1 cup chopped tomatoes
1/2 tsp turmeric
3 tsps garam masala
1/2 tsp cayenne/ red chilli pepper powder
1 tsp kasthori methi (buy at Indian store; dry methi leaves)
salt to taste

Directions:
Directions:
Heat the wok and add the oil followed by the onions and methi then sauté until the onions are translucent. Then add tomatoes, ginger, turmeric, chilli powder, 2 tsps of garam masala, and 2 tbsps of water. Sauté for another 15 minutes, let the mixture cool for 10 minutes and then blend with ˝ cup water into a fine paste. Pour the paste into the wok. Add the cooked rajma, salt to taste, the remaining garam masala and simmer on medium heat for 10 minutes. Garnish with chopped cilantro and serve

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Low Calorie Option: Spray the wok with canola oil spray (I like the whole foods Spectrum brand for high heat) instead of using the oil.

Red Kidney Beans: You can use canned beans. Make sure you drain them in a colander and then rinse them thoroughly in cold water to get the canned taste out. Or you can buy dry beans soak them overnight and then cook them in the microwave or in a pressure cooker (for 15 minutes).

 

 

 

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