Rajma Masala (Kidney Bean Curry)

Rajma is a staple of Indian restaurant menus and potluck parties. It is easy to make, packed with protein and iron and makes a great meal served with Basmati rice and Raita.

ingredients:
1 1/2 cups dried kidney beans (see note) or 2 (15 ounces) cans of cooked beans
2-3 Tbsps. cooking oil
1 cup chopped onions
3-4 cloves garlic, minced
3/4 inch cube of ginger, minced
1 1/2 Tbsps. Rashmi’s Blend
1 medium tomato, chopped or pureed
1/2 tsp. salt
1 cup water
1 tsp. Garam Masala
1/2 cup chopped cilantro (optional)
lemon wedges (optional)

note:

To learn how to cook dried beans, go to All About Daals and Beans.

preparation:

• Drain beans and set aside. You can save the liquid to add to the gravy later.
• Heat oil in a saucepan. Saute onions until golden brown.
• Add garlic and ginger and stir.
• Add Rashmi’s Blend and saute for a few seconds until the spices turn fragrant and start to brown. Add the tomato.
• When the sauce starts to simmer, add cooked beans, salt, water, and Garam Masala.
• Bring to a boil and simmer for 4-5 minutes. Taste and adjust the seasonings, adding some lemon juice for tartness.
• Garnish with coriander leaves, lemon wedges, and sliced onions.
• Serve with Cucumber Raita, rice, and a flatbread such as Naan or Puri.

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