Rajma Spaghetti (Curried Spaghetti Red Kidney beans) Recipe

This recipe is based on popular Rajma . Rajma is same as the Red Kidney beans known in United States. I have also modified spices and ingredients for various reasons including canned beans. You may compare the differences on your own.

Ingredients

Pre cooking Spaghetti

1. Water: 4 Quarts
2. Salt: 1 teaspoon
3. Dry Thin Spaghetti: 1 Pound

Red Kidney beans Sauce

1. Red Kidney beans: 2 Cans (15oz each)

2. Olive Oil: ¼ Cup
3. Onions Chopped Finely: 1 cups
4. Minced Garlic: 1 Tablespoon

5. Fresh Ginger ½" peeled and chopped fine: ½ Tablespoon

6. Cumin powder: 1 teaspoon

7. Coriander powder: 1 teaspoon

8. Fenugreek powder: ¼ teaspoon

9. Tomatoes Chopped: ½ Cup

10. Cayenne pepper: ½ teaspoon

11. Salt: ½ teaspoon

12. Lime juice: 1 teaspoon

Garnish

Chopped cilantro: 2 Tablespoons

Method

Prep cooking Spaghetti

In a Large pot, add water. Bring it to a boil. Add salt. Add linguine. Stir. Cook at rolling boil for 9 minutes or the time given on the package. Drain in a colander. Save ½ cup of water. We will call it 'starch water'

Red Kidney Beans sauce

1. In a separate pan heat cooking oil. Now we will start the Masala sauté process.

2. Add onions till water is gone and onions are actually turning brown.

3. Add Garlic and ginger. Cook two minutes.

4. Add spices 6 through 8. Cook about one minute.

5. Add remaining ingredients except Red Kidney beans. Cook about one minute.

6. Drain one can of chick peas. Use food processor to grind half of the Red Kidney beans. Stir in ground Red Kidney beans and the rest of the whole red kidney beans from the can.

7. Drain the second can of Red Kidney beans. Stir in whole Red Kidney beans.

8. Add starch water. Cook for ten minutes at medium heat

Finish

Add precooked spaghetti. Add chopped cilantro. Toss around to coat spaghetti. Cook for 2 minutes to let the flavors blend in.