Rajma Masala, Kidney Bean Curry

mains
vegetarian
indian

What you need

For the slow cooker

  • 2.5 cup red kidney beans
  • 3 bay leaf
  • 3 black cardamom
  • 2 tsp salt
  • 6 cup water

The curry

  • 3 tbsp ghee / clarified butter
  • 3 tsp cumin seeds
  • 2 inch cinnamon stick
  • 15 cloves
  • 2.5 onion (finely chopped)
  • 3 tsp ginger garlic paste
  • 3 chilli (slit)
  • 6 cup chopped or tinned tomato
  • 1 tsp turmeric
  • 2 tsp kashmiri red chilli powder
  • 3 tsp coriander powder
  • 1.5 tsp cumin powder
  • 1.5 tsp aamchur / dry mango powder
  • 1.5 tsp garam masala
  • 1 tsp salt
  • 2 tsp kasuri methi (crushed)
  • 4 tbsp coriander (finely chopped)

How it’s done

Combine beans, bat leaves, cardamom, salt and water in slow cooker and cook on low for 10 hours, or until beans are tender.

In a large pan heat tbsp ghee and saute cumin, cinnamon and cloves.

Add in onion, ginger garlic paste, chilli and saute until the onions turn golden brown.

Now add tomatoes.

Cover and cook for 10 minutes, or until the oil is separated.

Add turmeric, chilli powder, coriander powder, cumin powder, aamchur, garam masala and tsp salt.

Saute until the spices turn aromatic.

Add in cooked rajma and mix well.

Cover and simmer for 15 minutes or until the curry thickens. 10 Add kasuri methi, coriander and mix well.