Shahi Rajma (Red Kidney Bean Curry)

Preparation time: 10 mins

Cooking time: 15-20 mins

Serves : 3 as side dish with Naan / Basmati Rice

Ingredients:

2 C Rajma (Red Kidney Bean), soaked overnight & boiled

1 C Tomato Puree

1 - 2 Jalapeno or Serrano Chili peppers, finely chopped

1 Medium Tomato, thinly sliced

1 Medium Onion, thinly sliced

1 Tbsp each, Ginger & Garlic

1 tsp Chilli powder

2 tsp Garam Masala */ Store bought Rajma Masala

1 Bay Leaf

2 Tbsp half & half,

1/2 Yogurt

3 Tbsp Canola oil

2 Tbsp Fresh Cilantro, chopped

Salt to taste

Method:

1..  Heat oil in a large pot over medium-high heat. Add bay leaf and chili peppers. Cook for 1 minute. Add onion & cook until translucent. Add tomato and cook untill it begins to soften. Now add tomato puree, and cook until oil separates.

2..  Now add ginger, garlic & garam masala *. Cook and stir several minutes, add 3-4 tbsp of bean-water if needed.

3..  Add kidney beans, chili powder and cook for some time. In a bowl stir yogurt & salt (store bought rajma masala ) and pour in this mixture, cook for few more minutes while stirring continuously.

4.. Switch off the stove & stir in half -half, now garnish with cilantro and serve hot.

How to serve:This dish can be served with Basmati Rice or Naan (indian flatbread). Add fresh spinach for more flavor & color.

* Garam Masala: Garam masala means "warm or hot spice mixture", and that is exactly what this traditional Indian spice blend imparts to Indian dishes. For homemade garam masala, mix together 1/2 tsp ground cumin,1/2 tsp ground coriander,1/2 tsp ground pepper,1/2 tsp ground cardamom,1/2 tsp ground cinnamon, 1/4 tsp ground cloves. Toast the ground spices before using.  (Makes: 1 Tbsp)

Event Participation:
JFI-Rajma hosted by Divya an event started by Indira.
This goes straight to MLLA 16th Helping, event hosted by Jeanne of Cooksister, created and administered by the lovely Susan ofThe Well-Seasoned Cook.

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