Red Beans in Homemade Curry (Rajmah)
6 servings
50 minutes
Rajmah is a traditional Indian dish loved for its rich flavor and simplicity of preparation. The recipe's origins trace back to the northern regions of India where beans are an essential part of the diet. Red kidney beans cooked in a fragrant sauce of tomatoes, spices, and fresh herbs acquire a velvety texture, while the spicy notes of cumin, coriander, and turmeric create a deep and warming taste. This dish pairs perfectly with basmati rice for a nutritious and hearty meal. Rajmah is not only easy to prepare but also rich in plant protein, making it an excellent choice for vegetarians. Serving it with cilantro and fresh vegetables offers a true delight of Indian cuisine at home.
1
Heat olive oil in a deep pan over medium heat for 1 minute. Add ginger, minced garlic, finely chopped onion, and finely chopped chili. Sauté for 1 minute.
- Olive oil: 0.3 glass
- Grated ginger: 50 g
- Garlic: 3 cloves
- Onion: 1 head
- Green chili pepper: 1 piece
2
Add tomato sauce, salt, and spices, and cook, stirring, for 5 minutes. Then add the beans with the liquid from the can, a cup of water, and finely chopped tomato. Bring to a boil, slightly reduce the heat, and cook uncovered for 10 minutes. Remove from heat and sprinkle with cilantro.
- Tomato sauce: 230 g
- Salt: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground coriander: 1 teaspoon
- Cumin seeds: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Canned red kidney beans: 850 g
- Plum tomatoes: 1 piece
- Cilantro: 35 g
