Quick 20-Minute Indian Rajma (Stovetop)
Quick 20-Minute Indian Rajma (Stovetop) is an easy weeknight curry. It's red kidney beans curry. Served with Basmati Rice or Chapati.
Servings: 4 people
Calories: 78kcal
Ingredients
- 1 can red kidney beans
- ¼ cup olive oil
- ½ medium onion roughly chopped
- 2 tbsp ginger garlic paste
- 1 green pepper cut into 2-3 pieces
- 1 tbsp tomato paste
- 1 cup water
- 1 tbsp cilantro roughly chopped
- ½ tsp dried fenugreek leaves dried methi, hand crushed
Tomato Puree
- 4 tomatoes
Whole spices
- ½ cinnamon stick
- 1 bay leaf
- 2 cloves
- 2 green cardamoms
- ½ tsp cumin seeds
- 4 black peppercorns
- 1 black cardamom
Salt and Powdered spices
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp salt
Instructions
Let's Make Tomato puree!
- Blend 4 tomatoes in a blender until smooth, set aside.
Let's Make Rajma!
- Drain the red kidney beans out the can set aside.
- In a medium-size pot, on medium heat, add oil, and let it heat up.
- Add onion and green pepper and sauté the onion until translucent.
- Now add whole spices sauté them for 15 seconds.
- Now add ginger garlic paste give it a quick mix.
- Add tomato puree and give it a quick mix.
- Next add powdered spices and salt and give it a quick mix.
- Now add water and give it a quick mix.
- Add tomato paste and give it a quick mix.
- Now add water and bring everything to boil.
- Add red kidney beans and give it a mix.
- Cover the lid and let it cook on medium for 7-9 minute.
- Garnish with fresh cilantro and dried fenugreek leaves.
Video
Nutrition
Serving: 1person | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 1mg