Recipe by kusum gupta
From the cookbook Recipes with a Spice - Indian Cuisine for Balanced Nutrition. ‘Rajmah’, an extremely popular dish, is like chili. It is generally served with rice. It can be frozen. Thaw in the refrigerator before using. (May use dry red kidney beans instead of canned.)
Top Review by Doubting Thomas
While I like the recipe and love good Rajmah, I really had to use a cup of crushed tomatoes as opposed to 1/2 cup. Otherwise, there would have been no gravy to simmer. I still haven't been able to find a recipe that tastes as good as the pre-packaged Kitchens of India Rajmah, but until then this is a satisfying alternative. Update: Liked it more when I added garlic and green chilies.
- 1 chopped onion
- 2 (16 ounce) cans red kidney beans, drained
- 1⁄2 cup crushed tomatoes (fresh or canned)
- 1 tablespoon oil
- 1 teaspoon chopped ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon red chili powder
- 1 teaspoon garam masala
- 1⁄2 teaspoon black pepper
- 2 tablespoons chopped green coriander
Directions See How It's Made
- Heat the oil in a saucepan on medium to high heat.
- Add chopped onions and stir until they are translucent.
- Add ginger, cumin powder and coriander powder.
- Stir for a minute.
- Add the tomatoes, kidney beans, and red chili powder.
- Add water as needed.
- Boil and let it simmer for 15 minutes until the gravy is thick.
- Add black pepper and garam masala to make it spicy.
- Serve garnished with green coriander.