Author Topic: Red Kidney Bean Curry (Punjabi Rajma Curry)  (Read 451 times)

gregbooras

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2191
  • #3D Smoker
    • View Profile
Red Kidney Bean Curry (Punjabi Rajma Curry)
« on: April 27, 2015, 12:30:45 PM »
This is a very healthy and tasty recipe, serve over rice.

Red Kidney Bean Curry (Punjabi Rajma Curry)
Ingredients
•   3 cans rinsed red kidney beans (low sodium)
•   1 28oz can Dei Frantelli Tomato Puree or any Italian crushed tomatoes
•   1 large onion (finely chopped)
•   2 ½ t ginger paste
•   2 t chili powder
•   1 t minced garlic
•   1 t ground cumin seed
•   ½ t turmeric
•   1 ½ t garam masala
•   ¾ t sea salt
•   1 ½ t five spice powder
•   2 T brown sugar
•   1 ½ cup water
•   2 T olive oil
•   3 T unsalted butter (add this after you are done simmering beans)
Directions
Rinse and drain kidney beans. In a large skillet or sauté pan heat the oil on medium and then add onions, cook until golden brown. Then add all ingredients except the butter, stir for 10 minutes while bringing to a boil. Reduce to a simmer and lightly cover or use a venting lid (medium 4.5) for 45 minutes, stirring as needed.
The beans will cook down a bit in this time, once the beans are the desired consistency, add butter.





Greg