Rajma Chawal (Kidney Bean Curry)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4
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Calories
220 kcal
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Course
Main Course
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Cuisine
Indian
Rajma Chawal (Kidney Bean Curry)
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A simple, nutritious vegan curry. Full of flavour and goodness.
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Ingredients
Using dried kidney Beans
- 1 cup dried kidney beans
- 1 bay leaf
- 1 tsp cumin seeds
- 3 cardamom pods (lightly bruised to open up)
- 6 cups water
Using canned kidney beans
- 2 cans kidney beans (15oz x 2)
For the rajma masala sauce
- 2 tbsp vegetable oil
- 1 tsp fennel seeds
- 1 cinnamon stick (about 2-inches)
- 1 tsp ginger (minced)
- 1 tbsp garlic (minced)
- 1 onion (pureed)
- 1 tsp cumin
- 1 tsp Coriander
- 2 tsp paprika
- 1 tsp chilli powder
- ½ tsp curry powder
- ¾ cup tomato passata
- ½ cup plain yoghurt
- ½ cup water
- salt & pepper
- 1 tsp kasoori methi (dried fenugreek leaves)
Garnishes
- 1 small bunch cilantro (optional)
- red onion slices, fresh chilli (optional)
- yoghurt to drizzle (optional)
Instructions
To cook the kidney beans
- Rinse the dried beans and then tip into a pan. Cover with 6 cups water and then add the cumin seeds, bay leaf, cardamom and bring to a boil. Reduce the heat to low, cover and cook gently for 1½-2 hours or until the beans are soft and creamy.
- Pick out the beat leaf and cardamom and drain the beans. Retain about 2 cups of the cooking liquid. Set aside until you need it.
To use canned kidney beans
- Open cans and keep in their liquid. Set aside until you need them.
To make the rajma masala sauce
- In a large saucepan or wok, heat the oil over a medium heat until hot but not smoking. Add the fennel seeds and cinnamon stick and sizzle for 10 seconds before adding the ginger and garlic.Let this sizzle gently for 1 minute before adding the pureed onion.
- Stir fry the onion for 4-5 minutes until browned and most of the water from it has evaportated.
- Add the ground spices and stir into the onion paste then add the tomato passata, yoghurt and then ½ cup water. Stir well and bring to a simmer.
- Reduce the heat to low and simmer gently for 15 minutes until the sauce has reduced into a thickish paste-like sauce.
- Add your cooked beans or canned beans and stir in well. If you're using your own cooked beans, add about 1 cup of the cooking liquid to create a thinner, creamy sauce. If you're using canned beans, add the whole cans, liquid and all. You might need to add a little water for think things out a little, not more than ½ cup.
- Season well with salt and pepper and cook gently for 10 minutes. Remove from the heat and stir in the fenugreek leaves. Tip: rub the leaves between your palms to make a powder (MORE FLAVOUR!).That's it, you're done!
- Serve with lots of fluffy basmati rice.
- Garnish your rajma chawal as you like, I like to sprinkle a little more fenugreek leaves, thin red onion slices, chilli slices, cilantro and a little drizzle of yoghurt that I thin out with a touch of milk.
Notes
- Refrigeration - rajma will stay fresh in the fridge for a week when stored in an airtight container.
- Freezing - rajma freezes excellently. Portion into single serves in airtight containers or thick freezer bags. Cook from frozen until piping hot. I also like to add about 1⁄4 cup of water before cooking to avoid the rajma from drying out.
- As with ANY food, I love to make it look more appealing. We eat with our eyes, so garnishing a dish can really make a difference. I like to add an extra scattering of the dried fenugreek leaves, a scattering of fresh cilantro, thinly sliced red onion and some sliced fresh red chilli. Use whatever garnishes you prefer!
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
40g
(13%)
Protein
15g
(30%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.3g
Trans Fat
0.003g
Cholesterol
1mg
(0%)
Sodium
60mg
(3%)
Potassium
1004mg
(29%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
937IU
(19%)
Vitamin C
11mg
(12%)
Calcium
132mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 15g | 30% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 60mg | 3% |
| Potassium | 1004mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 132mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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