Red Kidney Beans (Rajma)
A Pakistani dish of kidney beans, roma plum tomatoes and red peppers, seasoned with black peppercorns and cinnamon and cooked in a pan. It's finished with cilantro.
35 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 25 min · 35 min total
- medium
- 1
Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
- 2
Reduce the heat to medium-low and add the tomatoes and saute well. Stir in hing. (For a great taste, saute until almost dry.).
- 3
Raise the stovetop's temperature to a medium heat.Add the ginger and saute for 2 to 3 minutes. Mix in the chili, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
