Rajma is a kidney bean curry. It is tasty, high in protein and easy to make. It tastes great with Naan or rice. We also love it with a side of minty onions and papadum.
This dish is one that reminds me of childhood. My Mum used to make this all the time, even if we were away somewhere as you can find the ingredients anywhere, you don’t need the spices. It is tasty even without.
You will need;
- One onion (diced)
- ginger (one inch, minced)
- garlic (3 cloves, minced)
- chilli (to taste)
- coriander (a handfull)
- kidney beans (one tin)
- Tomato passata
- Spices, turmeric, chilli powder, coriander and cumin powder.
Heat oil in a pan, add in cumin seeds. Add in the onion and salt to taste. This will help the onion melt. Add in the ginger and garlic paste. I love this smell. When this mixture is soft and golden add in the tomato passata. Cook this until the oil separates. Add in the kidney beans and boiling water. Cook and cook. Rajma is the best when the beans melt in your mouth. I boil it down once and add in the dry spices. Turmeric, chilli powder and the coriander and cumin powder. Add more water, and cook it down. Once the beans are soft add the coriander.
Serve hot with naan/roti/rice. I also love minty onions and papadum.