Rajma (Red Kidney Bean Curry)

Rajma
(Red Kidney Bean Curry)

This is a hot and spicy recipe of Pratibha Kottapalli recorded on June 16, 2008. Using canned beans and tomatoes makes creating this delicious curry possible in under an hour.

Ingredients:

1 16 oz. kidney beans
1 12 oz can diced stewed tomatoes
2-3 tbs. vegetable oil
1 white onion (coarsely chopped)
4 small green chilies (chopped, seeds optional depending taste for spicy food)
1 jalapeno
4 whole cloves
6 pods of black pepper
1 tbs. cumin seeds
½ tsp black mustard seeds (found at Indian market)
1 tsp fresh ginger (finely chopped)
2 cloves garlic
1 small dried red chili
2 tbs fresh cilantro (coriander leaves)
1 potato (peeled and diced)
1 tsp salt (or to taste)
1 tsp turmeric
1 tbs kasuri methi (dried fenu greek leaves, found at Indian market)
1 tsp red chili powder
1-2 tsp rajma masala powder (found at Indian market)
1 tbs chickpea flour or corn starch, dissolved in 1-2 tbs water

Directions:
Heat cooking pan while preparing ingredients.
When pan is hot, add 2-3 tbs. vegetable oil.
Add cloves, black pepper, cumin seeds, and black mustard seeds.
Seeds will begin to “pop.” Add green chilies, ginger, onion, garlic, and red chili.
Sauté for several minutes.
Lightly rinse diced potatoes in water. Add potatoes.
Add salt and turmeric. Add tomatoes.
Cook down until vegetables soften and onion is translucent. (Leave enough liquid so that potatoes may cook. If too much water cooks off, add a little water.)
Add methi, chili powder, masala powder, and fresh cilantro.
Add beans (with or without liquid)
Add ½ - ¾ cup water to create the consistency of a moderately thin sauce
Add chickpea flour or corn starch.
Cover and cook about 20 minutes, until potatoes are done. If using a pressure cooker, cook until steam releases from the cooker, about 10 minutes.