Indian 40 min

Rajma (Kidney Bean Curry)

Name: Rajma (Kidney Bean Curry)
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cans (15 oz each) kidney beans, drained; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 large onion, finely diced; 3 cloves garlic, minced; 1 inch ginger, grated; 2 medium tomatoes, pureed; 1 tsp ground coriander; 1 tsp cumin powder; 1/2 tsp turmeric; 1 tsp garam masala; 1/2 tsp chili powder; Salt to taste; Fresh cilantro for garnish

VeganBeansIndian

Ingredientsfor 2

290

Cal

16g

Protein

44g

Carbs

Fat

12 cans (15 oz each) kidney beans, drained
22 tbsp vegetable oil
31 tsp cumin seeds
41 large onion, finely diced
53 cloves garlic, minced
61 inch ginger, grated
72 medium tomatoes, pureed
81 tsp ground coriander
91 tsp cumin powder
101/2 tsp turmeric
111 tsp garam masala
121/2 tsp chili powder
13Salt to taste
14Fresh cilantro for garnish

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Instructions

1
Heat oil in a pot. Add cumin seeds and let them splutter for 10 seconds.
2
Add diced onion and cook until golden brown, about 7-8 minutes.
3
Add garlic and ginger, stir for 1 minute.
4
Add coriander, cumin powder, turmeric, and chili powder. Stir 30 seconds.
5
Add tomato puree and cook for 6-8 minutes until oil separates.
6
Add kidney beans and 1 cup water. Simmer for 20 minutes, mashing some beans against the side for thickness.
7
Stir in garam masala, garnish with cilantro. Serve over steamed basmati rice — this is Punjabi comfort food at its best.