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.
The key to this dish is to follow Iyer's method for creating a thick and creamy sauce. Water is added gradually to a blend of spices and tomato paste and simmered down in stages. I did adjust the quantity of water a bit, added some hot chilies, some shredded paneer and made a few other minor adjustments besides. The complexity of this dish is in the taste experience alone, as the preparation is a simple pleasure.
|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