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My review
Red Kidney Beans (Rajma)
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MEDHALEE
"Enjoy this Indian recipe for rajma (red kidney beans) with jeera (cumin) rice. You can spice this up according to your taste! If you have an Indian grocery store in your area, you could add a great taste to it by adding one spoon of 'garam masala' which is a special blend of mixed spices...But it's just as great without it!"
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Ingredients
20 m servings 482Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
- Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
- Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.
- Serve with hot cooked rice (see Cook's Note for link to Cumin Rice).
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Footnotes
- Cook's Note:
- This is delicious over white or brown basmati rice or jasmine rice. Try it over Jeera (Cumin) Rice!
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Reviews
Read all reviews 3542 Ratings
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Most helpful positive review
1/8/2007
Very good use of spice but I ended up adding more salt. I pureed the tomatos and onions. I hate to not follow recipes the first time I make them but I needed to get more protein into this mea...
Most helpful critical review
1/19/2007
This vegetarian recipe packs a nice spicy punch after an initial sweet taste. We were pleased with this and will be making it again. We did not have whole cloves or a cinnamon stick so we subs...
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1/8/2007
Very good use of spice but I ended up adding more salt. I pureed the tomatos and onions. I hate to not follow recipes the first time I make them but I needed to get more protein into this mea...
3/4/2008
Rating for taste is ***** but the misdirections (how much cardamon, slice or chop the onions, how much chili powder, etc.) drop it a notch. I used dried kidney beans (3 parts water to ...
2/11/2001
Don't know how the kiddies would like it, but I feel it is a wonderful recipe. 25 minutes and it's on the table, plus it tastes absolutely wonderful. Spiced perfectly, and it didn't need any e...
1/7/2001
Delicious and easy! Be careful when doubling (or tripling) the recipe.
1/19/2007
This vegetarian recipe packs a nice spicy punch after an initial sweet taste. We were pleased with this and will be making it again. We did not have whole cloves or a cinnamon stick so we subs...
3/27/2009
great dish! After reading the reviews, I added a bit more cinnamon. I also used canned whole tomatoes as I had no fresh ones on hand and used dried beans instead. After soaking them overnight I ...
2/28/2006
I just made this recipe. It's pretty good. Although, the spices seem to be outweighed by the volume of tomatoes and onions. I would add probably double the peppercorns, cloves and a little mo...
5/16/2003
this is great for restricted diets, eat with the cumin rice and it is great. I freeze it with the rice and then take it to work the next day. It keeps very well, the flavours just get better.
12/1/2001
If you use your food processor and already have cooked beans, this is not too time consuming. But it really is nothing special. I won't make it again and used the rest in chili to get rid of i...