Kidney Bean Curry is a popular dish from North India. Traditionally known as Rajma Masala, it is served at mealtime with Basmati rice. It is rich in protein and is part of a staple diet for vegetarians.
Ingredients
3 tbsp sunflower or olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp peeled and grated root ginger
250g tomatoes, finely chopped
1 x 450g can kidney beans, rinsed and drained
200ml water
1/4 tsp salt
5 drops Tikka Masala Spice Drops®
6 drops Cumin Seed Spice Drops®
4 drops Coriander Seed Spice Drops®
4 drops Red Chilli Spice Drops®
4 drops Turmeric Spice Drops®
2 green chillies
Method
- In a wide pan, heat the oil over medium heat. Add the onion and sauté until golden brown.
- Stir in the garlic and ginger and cook for 1 minute on low heat.
- Add the tomatoes and cook until oil droplets surface.
- Add the kidney beans and cook for 2 minutes until well combined.
- Pour in the water and add the salt and mix.
- Cover and simmer for 15 minutes until the sauce thickens slightly.
- Add all the Spice Drops® and stir. Simmer for 2 more minutes and turn off the heat.
- Garnish with the green chillies.
- Serve hot with steamed Basmati rice or naan bread.
