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Rajma (kidney bean curry)

Rajma (kidney bean curry)
3.4 28 rating
Prep. 30 min
Total 45 min
4 portions
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Ingredients

Everyday Indian curry paste
  • cumin seeds
    30 g
  • dried bay leaves
    2 - 3
  • coriander seeds
    30 g
  • whole cloves
    1 tsp
  • black cardamom pods
    12
  • cinnamon quill
    ½
  • black peppercorns
    ¼ tsp
  • Kashmiri chilli powder
    2 tsp
  • ground ginger
    1 tbsp
  • ground turmeric
    2 tsp
  • brown onions (approx. 700 g), cut into quarters
    5
  • fresh long green chillies trimmed and cut into halves (optional)
    2
  • garlic paste (see Tips)
    1 tbsp
  • ginger paste (see Tips)
    1 tbsp
  • ghee (see Tips)
    40 g
  • canola oil
    40 g
  • fresh curry leaves
    30
  • canned whole tomatoes
    800 g
  • brown sugar
    1 tbsp
  • Vegetable stock paste (see Tips)
    1 tbsp
  • sea salt
    1 tsp
Rajma (kidney bean curry)
  • canola oil
    30 g
  • brown onions (approx. 450 g), cut into quarters
    3
  • ginger paste (see Tips)
    1 tsp
  • salt
    1 ½ tsp
  • ground black pepper
    ½ tsp
  • garam masala (see Tips)
    1 tsp
  • Greek-style natural yoghurt
    125 g
  • canned kidney beans rinsed and drained (approx. 500 g after draining)
    800 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1406.9 mg
Protein 12.9 g
Calories 1371.8 kJ / 326.5 kcal
Fat 15.3 g
Fibre 13.4 g
Saturated Fat 3.7 g
Carbohydrates 28.3 g

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