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Kidney Bean Curry (Rajma)

March 11, 2009

I’ve said before that my arsenal of really great Indian recipes is a little thin, but it’s getting better.  I have three more recipes I’ll post this week to add to it, and now I feel like I’m on a roll of finding Indian recipes that turn out well at home.  The first was kind of a sleeper hit- a kidney bean curry that packs a lot more flavor that you’d think.  Its not too spicy, and a little sweet and tangy from the tomato sauce…and makes a lot of good juices for soaking up with basmati rice.  Its great with a dollop of raita on top.  The other recipes are a Spinach and Potato side dish, and a tangy cabbage slaw.  This recipe comes from Smitten Kitchen and serves 6.


2 T vegetable oil

1/4 c chopped fresh ginger

1 medium onion, finely chopped

3 cloves garlic, minced

1 serrano chili, minced (I kept the seeds in)

1 t salt

1 t ground cumin

1 t ground coriander

1/2 t cumin seeds

1/2 t ground tumeric

1/4 cayenne pepper

1-8 oz can tomato sauce

2- 15 oz cans red kidney beans, undrained

1-2 plum tomatoes, diced

1/2 c chopped fresh cilantro


Heat oil in a deep saucepan over medium heat for one minute.  Add ginger, garlic, onion and green chili and cook for 1-2 minutes.  Add the tomato sauce, salt and spices and cook for 5 mintues, stirring frequently.  Add the kidney beans and thier juices, and 1 additional cup of water, and the chopped tomato.  Turn heat up to high to a boil, then reduce heat to medium and let cook, uncovered, for 10 minutes.  Remove from heat and garnish with cilantro.


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