Kidney beans make an excellent nutritous basis for a vegetarian dish - and this is a popular Indian method for cooking them. Called "rajma" - the kidnet beans are cooked either on their own - or in this Punjabi variation - with potatoes.
- 2 tins of drained red kidney beans in water (preferably no salt added)
- 2 medium sized potatoes - chopped into bite-sized chunks
- 1 tin of plum tomatoes - chopped - or a ready chopped tin of tomatoes
- 2 smallish onions - finely chopped
- Some chopped fresh coriander leaf
- Some chunks of garlic and ginger pulp from your freezer
- 2 teaspoons of garam masala
- 1 teaspoon haldi (turmeric)
- 1.5 teaspoon of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of red chile powder
Then add the drained tins of cooked kidney beans. (MAKE SURE THEY ARE ALREADY COOKED kidney beans - as these beans are poisonous if not soaked in water overnight before cooking!). Then add some more water - perhaps a couple of glassed - and bring to boil and let simmer for around 20 minutes - with the lid off - so that the water slowly evaporates.
When it's of the consistency that you like - stir in the chopped coriander and simmer for a few mor minutes.
At this point you can switch off the heat - and put the lid back on whilst you go prepare some rice or some some roti - or naan/pitta bread - or even toast. Best served with a cool side-salad - and a glass of your favourite red wine!
Recipe by Route 79
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