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Kidney Beans Curry

Kidney beans curry or Rajma Curry Recipe is a bit time-consuming especially when you do not presoak the beans.  Rajma and rice are one of the favorite dishes of everyone in Pakistan.  We also serve kidney beans curry with Naan or homemade roti. For two servings of kidney beans curry we need:

Kidney Beans Curry Ingredients

Boiled Beans      1 1/2 cup
Tomatoes           4 medium size
Onion                  2 medium size
Green chilies      4 small
Salt                       1 tsp
Water                   3 cups
Garlic                   5 cloves
Mint/Parsley      1 tbsp
Turmeric             1/4 tsp
Cooking oil         3 tbsp.

Directions:

Add 3 tablespoons of cooking oil to a pan and add 2 medium-sized finely chopped onions. when the onions turn golden brown add 5 minced garlic cloves.

Stir them for a minute and add 4 medium-sized tomatoes. Adding tomato puree is the best practice for reducing cooking time and the smoothness of the gravy.

Add salt to taste and 1/4 teaspoon of turmeric powder. Now add 1/4 cup of water and let the mixture cook through and oil starts separating.

Then add 4 chopped small green chilies, mix, and add the boiled Kidney beans. I am using presoaked beans which I have cooked for 5 minutes in a pressure cooker.

Let the mixture cook for almost 3 minutes add then add 3 cups of water. when the water starts boiling lower the flame and let it simmer for 30 minutes, it will then thicken automatically, if not then mash some beans with the back of your spoon to thicken the gravy.

Top it with some freshly chopped mint/parsley /coriander whatever on hand and serve this deliciously yummy Kidney beans curry with rice or Naan/roti.

Why should You Eat Kidney Beans?

Kidney beans are iron-rich foods that contain fiber that helps reduce cholesterol. They are considered energy booster with high calcium and manganese content; they strengthen your bones.



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2 Comments to Kidney Beans Curry

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