The most simple things in life are the ones that give us immense comfort. A classic example of that is the rajma curry. Rajma curry needs no intro as it is popular, comfort food in the northern part of India. It is surprising that I have never seen it on any Indian restraunt menus here in the US!
One can use the dry red kidney beans, soak them overnight and pressure cookit or take a short cut like I did and used canned ones.
Fridays can be crazy at my clinic and i wanted to come for an easy yet comforting dinner. I prepared it the night befor and refrigerated rajma curry. The kidney beans get infused with all the spices and tasted Hm.. hm... Slurp!
- 2 cans red kidney beans, rinsed & drained
- 1 cup Tomato puree ( from 3 medium roma toms)
- 1 medium sized onion sliced
- 1 tsp ginger garlic paste
- 1/2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- salt to taste
- 3/4 cup water
- 2 tbsp oil
- 1 tsp cumin seeds
- salt to taste
- Cilantro to garnish
- In a pan, add 1 tbsp oil and saute the onions till they are browned. Grind them into a puree.
- In the same pan, add the remaining oil and crackle cumin seeds.
- Add the onion puree and saute till oil separates.
- Add ginger garlic paste and fry till fragrant.
- Add the cumin, coriander and red chilli powder and saute till the raw smell disappears, for few mins.
- Add the tomato puree and cook stirring in between till the oil separates from the sides. It splashes out a bit, so cover for few mins, open and stir.
- Add the rajma/ red kidney beans, 3/4 cup water, salt to taste. Let it come to a boil and simmer for 5-7 mins.
- Garnish with cilantro.
Serve hot with rice/ rotis or parathas!