Shared By: Marium Hamid, Arksansas (USA)

Rajma Red Kidney Beans

Ingredients: 

1. 1 (15oz.) can of Red Kidney Beans (drained)
2. 2 medium Onions (chopped)
3. 6 plum Tomatoes (chopped)
4. 4 cloves of Garlic (Lehsan) (minced)
5. 2 tbsp. of Fresh Ginger Root (Adark) (minced)
6. 6 sprigs of Cilantro/Coriander Leaves (Hara Dhaniya) (minced)
7. 5 Whole Cloves (Laung)
8. 10 Black peppercorns (Saabut Kaali Mirch)
9. 1 (1-inch) piece of Cinnamon Stick (Dal Cheeni)
10. 1 Bay Leaf (Tezz Patta)
11. 1 tsp. of Red Chili Powder (Pisi Lal Mirch) (or to taste)
12. 3 tbsp. of Canola Oil
13. Salt to taste
14. Water (as needed)

Method:

• Heat oil in a large saucepan over a medium heat.
• Stir in cloves, whole black peppercorns, cinnamon, cardamom, and bay leaf.
• Cover the pan as the pepper tends to splutter right out of the pan and cause burns! Let heat for 1 minute.
• Reduce the heat to medium-low and add slice onions.
• Sauté until the onions are soft and almost translucent.
• Mix in the tomatoes and sauté well. (For great taste, sauté until almost dry).
• Raise the stovetop’s temperature to a medium heat.
• Add garlic and ginger and sauté for 2-3 minutes.
• Mix in the chili powder, red kidney beans, and salt; mix well. Slowly add water a small amount at a time.
• You are adding water to create gravy, only add water until the gravy has reached in consistency that you would like.
• For smoother gravy, cool and blend the sautéed mixture before adding the red kidney beans.
• Garnish with cilantro.