Rajma, or red kidney bean curry is a go-to comfort food for many Indian people. Since I am adding more legumes to our diet I recently tried this recipe, since then having it very often. The creaminess of the red beans simmered in tomatoes with the spice from the gravy is perfect over a steaming bowl of rice or with chapati roti like we are having it.
Beans are a staple food in so many cultures around the world. They’re nutritious, contain protein as well as fiber, they’re widely available, inexpensive and above all- almost every culture has a comfort food version including beans.
Besides being easy to make, this dish is healthy and vegan. This recipe is so versatile, if you have a favorite way of making Kidney Beans, you can simply use this recipe as a guideline and use your spices!
3/4th cups Rajma (Red kidney beans) or 1 can
2 tablespoons Oil
1 Bay leaf
1 small or ½ cup Onion chopped finely or food processed
1 teaspoon Ginger
1 teaspoon Garlic
½ teaspoon Turmeric powder
1 ½ teaspoons Red chili powder
1 teaspoon Coriander powder
1 teaspoon Cumin powder
2 medium or 1 cup Tomato pureed
½ teaspoon Garam masala