Kashmiri Rajma Masala
Kidney Bean Curry
Servings: 6 people
Ingredients
- 1 cup kidney beans soaked overnight
- 1 bay leaf
- 2 tablespoons mustard oil
- pinch aof asoefetida
- 1 teaspoon cumin seeds
- 1 chopped onion
- 3 tomatoes pureed
- 1 tablespoon grated ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon red chile powder.
- 3/4 teaspoon garam masala
- salt to taste
- 2 tablespoons finely chopped cilantro
Instructions
- Combine beans, bay leaf and 6 cups water. Bring to a boil. Simmer for at least an hour until beans are tender, adding more water as necessary until beans are cooked.
- In a deep skillet, heat oil. Add asoefetida. As soon as it stops sizzling, add cumin seeds and onion. Saute until golden brown.
- Add tomatoes, ginger, coriander and chile. Stir to combine. Add half of the beans and mash the beans with the tomatoes, using the back of a spoon or a masher. Simmer for 10 minutes.
- Whisk yogurt into 2/3 cup of the bean cooking liquid. Add this and the rest of the beans. Simmer another 5 minutes.
- Add garam masala, salt and cilantro. Stir to combine.
Notes
You can skip the soaking and cooking of the beans and use canned beans instead.
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