Kidney bean curry is a popular dish from North India. Traditionally known as Rajma masala, it is served at meal times essentially with rice. It is rich in proteins and is part of a staple diet for vegetarians.
INGREDIENTS
- 3 tbsp sunflower or olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp peeled and grated root ginger
- 250g tomatoes, finely chopped
- 1 x 450g can kidney beans, rinsed and drained
- 200ml water
- 1/4 tsp salt
- 5 drops Tikka Masala Spice Drops®
- 6 drops Cumin Seed Spice Drops®
- 4 drops Coriander Seed Spice Drops®
- 4 drops Red Chilli Spice Drops®
- 4 drops Turmeric Spice Drops®
- 2 green chillies
METHOD
- In a wide pan, heat the oil over medium heat. Add the onion and sauté until golden brown.
- Stir in the garlic and ginger and cook for 1 minute on low heat.
- Add the tomatoes and cook until oil droplets surface.
- Add the kidney beans and cook for 2 minutes until well combined.
- Pour in the water and add the salt and mix.
- Cover and simmer for 15 minutes until the sauce thickens slightly.
- Add all the Spice Drops® and stir. Simmer for 2 more minutes and turn off the heat.
- Garnish with the green chillies.
- Serve hot with steamed Basmati rice or naan bread.
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