As I grew up a lot changed around me. Life had its own pace and I reached to a point where I get to visit my mother once or twice in a year. One thing that I miss the most is the food prepared in the house by my mom.
Even today, whenever I visit home there are few dishes that my mother would prepare for me as a homecoming celebration. One of those dishes is ‘Rajma Chawal’ or Red Kidney Bean curry with rice. I relish this curry with so much love that for a moment I used to forget everything.
So in this blog post I would love to share the recipe. Get ready, here comes the ingredient needed for Red Kidney Bean curry:
- Red Kidney Beans 500 grams (I used soft canned Zeta Kidneybönor)
- Tomato Puree 250 grams
- Oil 4 tablespoons
- Onions finely chopped 2 medium
- Ginger-garlic paste 2 tablespoons
- Coriander powder 2 teaspoons
- Cumin powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Garam masala powder 1 1/2 teaspoons
- Fresh coriander leaves chopped 1 tablespoon
Heat oil in a non-stick pan. Add onions and sauté till light brown.
Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
Add tomato puree and mix again. Sauté for 5 minutes till you can see the oil separates from the tomato paste.
Add kidney beans and mix well. Add 1 cup water and salt and stir to mix.
Add garam masala powder and mix and cook for 5-7 minutes.
Garnish with coriander leaves and serve hot.
Serve it with rice or it can be served with pasta as well.
So give it a try and let me know.
by Meenu Choudhary, co-founder Leafymade