RCI-VG.004.1097.001
Rajma I
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.
Prep20 min
Cook40 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- tins of drained red kidney beans in water (preferably no salt added)2 unit
- sized potatoes - chopped into bite-sized chunks2 medium
- tin of plum tomatoes - chopped - or a ready chopped tin of tomatoes1 unit
- smallish onions - finely chopped2 unit
- Some chopped fresh coriander leaf1 unit
- Some chunks of garlic and ginger pulp from your freezer1 unit
- 2 teaspoons
- 1 teaspoon
- .5 teaspoon of salt1 unit
- 1 teaspoon
- of red chile powder1 teaspoon
Method
1
Heat oil in a large pot or deep skillet over medium heat, then add the finely chopped onions and cook until softened and starting to turn golden, about 3-4 minutes.
4 minutes
2
Add the garlic and ginger pulp to the pot and stir constantly for 30 seconds to 1 minute until fragrant.
1 minutes
3
Stir in the garam masala, turmeric, ground coriander, and red chile powder, mixing well to coat the onions and release the spices' aromas for about 1 minute.
1 minutes
4
Add the chopped plum tomatoes (with their juice) to the pot and stir to combine; simmer for 2-3 minutes to begin breaking down the tomatoes.
3 minutes
5
Add the chopped potatoes and drained red kidney beans to the pot, stirring to coat everything with the spiced tomato base.
1 minutes
6
Pour in enough water to just cover the potatoes and beans (roughly 1.5 to 2 cups), then add the salt and bring to a boil.
2 minutes
7
Reduce heat to medium-low and simmer uncovered for 15-20 minutes until the potatoes are tender and cooked through, stirring occasionally.
18 minutes
8
Taste and adjust seasoning with salt if needed, then stir in the chopped fresh coriander leaf just before serving.