Thursday, July 24, 2008

Recipe: Rajma (Indian Kidney Beans)

Beans and rice. Oh so nice!

Rajma, is a North Indian take on the popular combination. I grew up eating it prepared by both my mother and grandmother. This is my comfort food. And nothing pleases this 'gringo' more than being able to create my own version of this classic recipe.

Best of all it is really simple! I recommend serving with brown basmati rice.

Serves 4

2 15 oz cans red kidney beans, reserving water
1 red onion, diced
2 tbsp tomato paste
1/2 tsp ground coriander
1/4 tsp ground cumin
1/2 tsp garam masala
1 tsp salt
1/2 tsp of grated ginger
1 tbsp olive oil
juice of one lemon
a few sprigs of cilantro, chopped

1. In a large wok or skillet, heat olive oil at medium high heat.

2. Cook onion until golden brown and fragrant, about five minutes.

3. Add tomato paste, salt, ground coriander, cumin, and garam masala. Cook for another seven minutes, and stir to form a nice paste. You might start to see the oil separate.

4. Add red kidney beans (with reserved water) and grated ginger. Reduce heat to medium and cook for another ten minutes or so. Should form a nice sauce. Remove from heat.

5. Add lemon juice to bring up taste. Add salt if necessary.

6. Serve on plate with basmati rice. Add cilantro as garnish.

6 comments:

Wendy said...

Ameet,
This looks great, I can't wait to try it!

Thanks,
Wendy

Ingrid said...

Ameet, I have made this recipe like 10 times. It's super tasty and easy to prepare during the week. I crank up the spices a bit. Yum yum!

Ameet said...

Hi Ingrid,

I am so glad you are enjoying the rajma. If you like it so much, I would suggest purchasing a "rajma masala" at an Indian grocery store. It is a special blend of ten or twenty spices that complements the dish perfectly! I myself rarely use the garam masala. Or if you like it as-is, there is no reason to change.

Just a thought,
Ameet

nithya at hungrydesi said...

This is a really nice, quicker version of the rajma I make. I've usually heard that you should discard the water that comes in canned beans and to rinse them - it reduces the sodium content and makes the beans easier to digest...just curious if you agree...btw I'm trolling your blog looking for that delicious tempeh recipe I saw awhile back.

Ameet Maturu said...

Hey Nithiya,

Great question about canned beans. I use Eden Organic kidney beans, which does not have any added salt. To provide the 'salty' taste, they cook their beans with kombu seaweed - which has the side benefit of providing lots of vitamins and nutrients that many other brands lack. I'd hate to lose these nutrients by draining, so I don't.

And I think the recipe you are searching for is Cornmeal Crusted Tempeh. Enjoy it!

Neha said...

I simply love rajma chawal. its quite simole to make, n u made it even simpler. PIcture itself is making me feel hungry..

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