Rajmah (Kidney Beans) Curry

 

Prep Time: 10 Mins
Cook Time: 45 Mins
Serves: 4

Ingredients
  • Kidney Beans 2 Tins
  • Oil (Sunflower or personal own) – 2 to 4 tbsp
  • Finely chopped White onions – 2 large
  • Garlic – 1 tbsp
  • Ginger – ½ tbsp
  • Sashi’s Garam Masala – 1 Heaped tsp(Add more to taste add end)
  • Salt – 1 tsp(adjust to preference)
  • Turmeric – ½ tsp
  • Red Chilli Powder – 1 tsp
  • Finely chopped Ginger – ½ tbsp
  • Finely chopped Green Chilli – ½ tbsp (optional)
  • Sashi’s Garam Masala – 1 tbsp (Add more to taste if desired)
  • Turmeric – ½ tsp
  • Red Chilli Powder – 1 tsp
  • Passata Sauce (⅓ of 500g carton or ½ tin of chopped tomatoes)
Cooking Method
  1. To start, add oil into a pan then add the finely chopped onions and cook for 10-15 minutes mixing until soft on a medium to slow heat. Add more oil if required
  2. Add garlic, ginger, Sashi’s Garam Masala, salt, red chilli powder, turmeric, and mix in with the onions for 2-3 minutes
  3. Now add the tomatoes into the pan and mix well on a medium heat for 2-3 minutes or until oil rises on top
  4. Add kidney beans into the mix and slightly mash some with fork (helps thicken sauce)
  5. Add 600ml of boiling water, mix and simmer with lid on, medium heat for 20 minutes. You can add more water if desired
  6. Before serving sprinkle a further ½ tablespoon of Sashi’s Garam Masala on top
Points to Remember
  • Serve with rice and or Chapatis/Naan
  • Adjust level of Sashi’s Masala according to taste