Rajma (kidney bean curry)
TM6 TM5 TM31

Rajma (kidney bean curry)

3.5 (20 ratings)

Ingredients

Everyday Indian curry paste

  • 30 g cumin seeds
  • 2 - 3 dried bay leaves
  • 30 g coriander seeds
  • 1 tsp whole cloves
  • 12 cardamom pods (black)
  • ½ cinnamon quill
  • ¼ tsp black peppercorns
  • 2 tsp Kashmiri chilli powder
  • 1 tbsp ground ginger
  • 2 tsp ground turmeric
  • 5 brown onions (approx. 700 g), cut into quarters
  • 2 fresh long green chillies, trimmed and cut into halves (optional)
  • 1 tbsp garlic paste (see Tips)
  • 1 tbsp ginger paste (see Tips)
  • 40 g ghee (see Tips)
  • 40 g canola oil
  • 30 fresh curry leaves
  • 800 g canned whole tomatoes
  • 1 tbsp brown sugar
  • 1 tbsp Vegetable stock paste (see Tips)
  • 1 tsp sea salt

Rajma (kidney bean curry)

  • 30 g canola oil
  • 3 brown onions (approx. 450 g), cut into quarters
  • 1 tsp ginger paste (see Tips)
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp garam masala (see Tips)
  • 125 g Greek-style natural yoghurt
  • 800 g canned kidney beans, rinsed and drained (approx. 500 g after draining)

Nutrition
per 1 portion
Calories
1371.8 kJ / 326.5 kcal
Protein
12.9 g
Carbohydrates
28.3 g
Fat
15.3 g
Saturated Fat
3.7 g
Fibre
13.4 g
Sodium
1406.9 mg

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