Rajma (Red Kidney Bean Curry)

North India’s beloved kidney bean curry. Often called India’s chili.

Ingredients

• 2 cans (15 oz each) kidney beans, rinsed
• 1 large onion, finely chopped
• 2 tomatoes, diced (or 1 cup canned)
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1 tsp chili powder
• 1 tsp garam masala
• Salt
• Fresh cilantro and butter to finish

Directions

1. Heat oil in a pot. Fry cumin seeds until sputtering.
2. Add onion, cook to deep golden (15 min over medium — essential step).

Add ginger-garlic paste, cook 2 min.

1. Add tomatoes, turmeric, and chili powder. Cook 10 min until oil separates.
2. Add kidney beans with 1/2 cup water. Mash some beans against the side.
3. Simmer 10-15 min until thick and well-coated.
4. Add coriander powder, cumin, garam masala, salt.
5. Finish with cilantro and a small pat of butter.

Notes

Kidney beans have a very low glycemic index. Mashing some beans is the traditional way to thicken the gravy without adding starch.