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Rajma (Red Kidney Beans)
1 can (16 oz.) red kidney beans
1 medium red onion
3-5 tomatoes (or canned tomatoes 1/2 can)
1/2 tsp salt (or to taste)
1-2 tbsp. cooking oil
3/4 tsp cumin seeds
1/4 tsp Turmeric powder
1 1/2 tsp Garam Masala
1 tsp cumin powder
1 tsp coriander powder
2 tsp ginger-garlic paste
4-6 stems cilantro, chopped
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Rajma (Red Kidney Beans)

Rajma (Red Kidney Beans)

Rajma (Red Kidney Beans)
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  • Servings:2 (427 g)
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Wash and drain canned kidney beans.
2. Finely chop onion and tomatoes separately. Make ginger-garlic paste, and set this aside.
3. Place a pan on medium heat and add oil. Add cumin seeds and turmeric powder to the hot oil, allow the cumin seeds to sputter.
4. Add ginger-garlic paste and onions and fry for 2 -,- 3 minutes (until the aroma emits). Add tomatoes, garam masala, cumin and coriander powders and saute until the onion-tomato mixture begins to leave the sides of the pan.
5. Now add drained kidney beans to the above mixture, salt, 1/2 to 1 cup water (add water depending upon the consistency desired) and allow the mixture to boil for 4 -,- 5 minutes.
6. Turn off the heat, transfer into a serving bowl, and garnish with chopped cilantro.

Serve with warm rice or any Indian bread (eg: chapathi or naan).

VariationsThe same recipe can be followed for black-eyed beans, garbanzos, or other beans.
7. Unsweetened yellow or white onion can substitute for red onion.
8. Chopped green (1/2 pepper) and red bell peppers (1/2 pepper) could be added after step 4, allowed to become tender before adding kidney beans.