This Indian dish is called “Rajma” or “Razma”, and is a richly seasoned vegetarian dish of red kidney beans in a thickgravy. It is a fantastic main course when served over rice. Using dry kidney beans that have been freshly cooked makes this extra special.
- 2 c cooked kidney beans, drained
- 2 Tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 medium onion, finely chopped
- 2 Tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 1 anaheim chili, seeded and minced
- 1 tsp ground coriander seed
- 1/2 tsp ground cumin seed
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp coarse salt
- 1 c canned crushed tomatoes
- 2 c water
- 1/4 c cilantro leaves
- If using canned kidney beans, rinse them to remove excess salt. Mash one cup of the beans and leave the other cup whole. Set aside.
- In a heavy pot, heat the oil over medium low and add the cumin seeds. Saute 30 seconds. Add the onion and saute for 5 minutes. Add the ginger, garlic, and anaheim chili and saute another 5 minutes.
- Stir in the ground coriander cumin, garam masala, turmeric and coarse salt. Saute 1 minute. Stir in the tomatoes and water and bring to a boil. Reduce heat to lowest setting, cover and simmer 10 minutes.
- Add the mashed kidney beans and blend well. Fold in the whole kidney beans and simmer uncovered for 5 minutes. Serve hot with a sprinkling of cilantro over steamed rice.