Rajma is an Indian kidney bean curry that cooks up in 30 minutes for a tasty and cheap weeknight dinner.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large saucepan over medium heat. Reduce heat to medium-low. Add onions; cook until soft and translucent, about 3 minutes. Mix in tomato and cook until almost dry, about 5 minutes. Stir in garlic and ginger; cook for 3 minutes. Add kidney beans, cayenne pepper, and salt.

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  • Stir water into the saucepan slowly, 1 to 2 tablespoons at a time, until gravy reaches the desired consistency. Garnish with cilantro.

Cook's Note:

For a smoother gravy, put kidney beans aside and blend the cooked vegetable mixture. Stir in the kidney beans.

Nutrition Facts

273 calories; protein 13.3g; carbohydrates 44.1g; fat 6g; sodium 541.3mg. Full Nutrition
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