{ 2006 08 02 }

Rajma Masala / Kidney Bean Curry

On my quest to keep this week meat free I have been looking to add flavour through the inclusion of herbs and spices.

Whist reading one of my favourite blogs – Kitchen Wonders by Sumitha Shibu who is also based here in Switzerland I came across a really delicious sounding recipe for Kidney Bean Masala.

I have adapted Sumitha’s recipe slightly to suit my own taste.

Kidney Bean Masala

RAJMA MASALA/KIDNEY BEAN MASALA

Serves 1-2

INGREDIENTS

  • 240g Can of Kidney Beans, drained and rinsed
  • 1 Onion, chopped
  • 1 Large tomato, deseeded and diced
  • 120g Mushrooms, sliced
  • 1 Tbsp Fresh Ginger, chopped
  • 1 Tbsp Garlic, chopped
  • 1/2 Tsp Turmeric
  • 1 Tsp Coriander powder
  • 1 Tsp Garam Masala
  • 1/4 Tsp Cumin seeds
  • 1 Tsp Red chilli powder (this was a little hot for me so I think the next time I make this I will reduce this to 1/2 Tsp) I went back for seconds and decided that the chilli level was just right it is pretty hot but delicious!
  • 1 Tsp sugar
  • 1/2 Tsp Asafoetida
  • 1 Tbsp Tomato puree
  • 250ml Vegetable stock
  • 1 Tbsp oil
  • 1 Bay leaf
  • Salt
  • 1 Bunch fresh coriander, chopped

PREPARATION

  1. Heat the oil and add the cumin seeds, bay leaf, garlic-ginger paste and fry until golden.
  2. Add the onion and continue to fry until golden.
  3. Add the chilli powder, turmeric, asafoetida, corriander powder and fry for a few seconds.
  4. Add the tomatoes and salt and continue to cook for a minute.
  5. Add the kidney beans, the mushrooms, the stock, tomato puree and garam masala.
  6. Allow the curry to simmer for a further 10 minutes or until the gravy has reached the desired consistency, add the chopped fresh coriander, stir and serve immediately with flat breads.

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Posted by Pamela on Wednesday, August 2nd, 2006, at 5:41 pm, and filed under Indian, International Food, Main course, Vegetarian.

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