Rajma (Curried Red Kidney beans) Easy Healthy Recipe

Canned Red Kidney beans are used to save time. Ghee and butter have been replaced with Canola oil

Ingredients

Red Kidney Beans

1. Canned Red Kidney Beans (15 oz size): 2

Main Dish

1. Canola oil or other vegetable oil: 1 Tablespoon
2. Finely chopped onions: ½ Cup
3. Minced Garlic: ½ Tablespoon
4. Finely chopped fresh ginger: ½"
5. Cumin powder: ½ teaspoon
6. Coriander powder: ½ teaspoon
7. Turmeric powder: ¼ teaspoon
8. Bay leaf: 1
9. Tomatoes chopped: 1 Cup
10. Water: ¼ Cup
11. Salt to taste
12. Cayenne pepper to taste
13. Amchoor: ¼ teaspoon
Substitute: Lime Juice ½ teaspoon
14. Chopped fresh Cilantro: ¼ Cup

Method

Step 1: Red Kidney beans

If you are a purist and want to use dried red kidney beans, cook them in water till tender. ¾ Cup of dried red kidney beans will result in 2 cups of cooked beans, same as two 15 oz cans.
Drain and rinse beans and divide in to two parts: ½ Cup, and 1½ cup.
Step 2: With a fork break up the ½ Cup of the beans into a coarse mixture.

Step 3: Main Dish

Heat a heavy bottom pan. Add cooking oil. Add onions. Sauté till onions are clear.
Step 4: Add items 3 through 8. Sauté for 2 minutes.
Step 5: Add tomatoes and beans from Step 2. Bring to a boil. Cook un-covered for 5 minutes.
Step 6: Add remaining beans, salt, cayenne pepper, Amchoor, and water. Stir and adjust spices to taste. Bring to a boil. Cook Covered on medium heat for 20 minutes.
Step 7: Turn off heat. Stir in Cilantro. Stir. Cover the pot. Let it rest for five minutes. Serve