Page 40 - SASANE With Love Cookbook-2nd Edition

Rajma ko Tarkari

Kidney Bean Curry

Ingredients:
1 tablespoon oil
1 onion – chopped
2 tomatoes - chopped
2 rounded teaspoons turmeric
2 rounded teaspoons cumin powder
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons salt (or to taste)
1 chilli (optional) – finely chopped

Method:
1. Drain and rinse the kidney beans well in a sieve and set aside.
2. Heat oil in a frying pan and add onion. Saute onion until soft and light brown.
3. Add fresh tomatoes, turmeric, cumin powder, ginger, garlic, salt and chilli and
cook, stirring continuously until the tomatoes are soft.
4. Add the kidney beans and stir well cooking for a couple of minutes.
5. Add ½ litre of water (or until the beans are covered) and bring to the boil.
Simmer for 10-15 minutes, stirring occasionally until the sauce slightly
thickens. Serve with hot pancakes (or rice) and sesame achar.

39