LunchDinnerMain Course

Rajma (Kidney Bean Curry)

Name: Rajma (Kidney Bean Curry)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 racions
Cuisine: indian
Ingredients: 400 g kidney bean canned, drained and rinsed; 1 u yellow onion finely chopped; 400 g tomato canned crushed; 3 gra garlic minced; 1 cs ginger grated; 1 u green chili slit lengthwise; 2 cs vegetable oil; 1 ct cumin seed; 0,5 ct turmeric powder; 1 ct coriander powder; 1 ct garam masala; 0,5 ct red chili powder; 1 ct salt; 1 tassa water; 2 cs fresh cilantro chopped

This hearty vegan rajma features tender kidney beans simmered in a rich, spiced tomato and onion gravy. It's a comforting and nutritious Indian curry, perfect served with rice or flatbread.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 235 kcal

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

400 gkidney bean, canned, drained and rinsed
1 uyellow onion, finely chopped
400 gtomato, canned crushed
3 gragarlic, minced
1 csginger, grated
1 ugreen chili, slit lengthwise
2 csvegetable oil
1 ctcumin seed
0,5 ctturmeric powder
1 ctcoriander powder
1 ctgaram masala
0,5 ctred chili powder
1 ctsalt
1 tassawater

garnish

2 csfresh cilantro, chopped

Estris

knife · cutting board · large pot

Elaboració

Pas a pas

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Uns 2 min
2
Add the cumin seeds and let them sizzle until fragrant, about 30 seconds.
Uns 1 min
3
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
Nota de cuina: Stir occasionally to prevent burning.
4
Stir in the minced garlic, grated ginger, and green chili. Cook for another 2 minutes until aromatic.
Uns 2 min
5
Reduce the heat to low and add the turmeric powder, coriander powder, red chili powder, and salt. Cook for 1 minute, stirring constantly to toast the spices.
Uns 1 min
Nota de cuina: Be careful not to burn the spices.
6
Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the sides.
Uns 10 min
Nota de cuina: This step is crucial for developing a rich flavor base.
7
Add the drained and rinsed kidney beans and water to the pot. Stir well to combine.
Uns 1 min
8
Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
Uns 20 min
Nota de cuina: Stir occasionally to prevent sticking to the bottom.
9
Stir in the garam masala and cook for another 2 minutes.
Uns 2 min
10
Taste and adjust seasoning if needed.
11
Garnish with fresh cilantro before serving.

Per ració

Nutrició

78%Puntuació

Calories: 235,2kcal
Proteïnes: 10,9g
Hidrats de carboni: 31,6g
Greixos: 8,1g
Fibra: 9,5g
Sucre: 6,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover rajma in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to adjust consistency.