Rajma (Kidney Bean Curry) - Hearty, Flavorful & Protein-Packed

Ingredients

• •1 1/2 cups Kidney beans (dried, soaked overnight)
• •1 tablespoon Olive oil
• •4 cups Water (for cooking beans)
• •1 cup Onion (finely chopped)
• •1 1/2 cups Tomato (pureed)
• •1 teaspoon Salt (adjust to taste)
• •4 cloves Garlic (minced)
• •1 tablespoon Ginger (grated)
• •1/2 teaspoon Garam masala
• •1 teaspoon Coriander powder
• •1/2 teaspoon Turmeric powder
• •1 teaspoon Cumin seeds
• •1/2 teaspoon Red chili powder (adjust to taste)
• •1/2 cup Cilantro (chopped, for garnish)

Instructions

1. 1.

   Drain and rinse the soaked kidney beans. In a large pot, combine beans with 4 cups of water and bring to a boil. Reduce heat and simmer until beans are tender, about 30 minutes. Drain and set aside.

2. 2.

   In a large pan, heat olive oil over medium heat. Add cumin seeds and sauté until they begin to crackle.

3. 3.

   Add chopped onions to the pan and sauté until golden brown. Stir in minced garlic and grated ginger, cooking for another minute.

4. 4.

   Add tomato puree to the pan and cook for 5-7 minutes, until the mixture thickens and oil starts to separate.

5. 5.

   Stir in turmeric, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for another 1-2 minutes.

6. 6.

   Add the cooked kidney beans to the pan and mix until the beans are well coated with the spice mixture. Add about 1 cup of water to reach desired consistency.

7. 7.

   Simmer the curry on low heat for 10-15 minutes, allowing the flavors to meld together.

8. 8.

   Garnish with chopped cilantro before serving. Enjoy your heart-healthy Rajma with brown rice or whole-grain roti.