Rajma is an North Indian classic made with plump red kidney beans and aromatic spices simmered in a rich tomato sauce. For those unfamiliar with the dish, a comparison point would be what the Western world refers to as chili. The key to the dish is to create a thick and creamy sauce that is slowly simmered down in stages to allow the spices to blend and the sauce to thicken into a creamy gravy. Here I've used tomato paste and some shredded paneer cheese for a slightly more elaborate preparation. The complexity of this dish is in the taste experience alone, as the preparation is a simple pleasure.
This rich and gritty kidney bean curry is adapted from Raghavan Iyer's 660 Curries, an extensive and creative collection of Indian creations that are straightforward to follow and easily changed to suit the preferences of the cook. This collection is not vegetarian, but even if you took out the meat and seafood recipes, you would still have a fat cookbook with lots of inviting vegetarian recipes. This book comes highly recommended from my kitchen and a special spot is reserved for this informative treasure trove of recipes on my book shelf.
|Kidney Beans in a Slowly Simmered Tomato Sauce (Rajma)|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on April 22, 2009
Red kidney beans simmered in a rich and creamy Indian-spiced sauce with shredded paneer cheese
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Other Indian rajma (red kidney bean) dishes you may enjoy:
Mint and Potato Rajma
Curried Red Kidney Beans with Paneer Cheese
Rajma with Sauted Chard