Rajma Masala (Kidney Bean Curry)

Rajma is one of the staples of Indian restaurant menus and potluck parties. Simple to make, the dish packs a bunch of protein and makes a great meal served with Basmati rice and Raita.

ingredients:
1 1/2 cups dried kidney beans or 2 (15 ounce) cans of cooked beans (see notes)
2-3 Tbsps. cooking oil
1 cup chopped onions
3-4 cloves garlic, minced
3/4 inch dice of ginger, minced
1 1/2 Tbsps. Rashmi's Stir
1 medium tomato, chopped or pureed
1/2 tsp. salt
1 cup water
1 tsp. Garam Masala
1/2 cup chopped cilantro (optional)
lemon wedges (optional)

notes:

To learn how to cook the dried beans click here. or go to 'Every about Daals and Beans'.

You can buy Rashmi's Stir and Garam Masala on my Store page.

preparation:

• Drain beans and set aside. You can save the liquid to add to the gravy later.
• Heat oil in a saucepan. Saute onions until gancienten brown.
• Add garlic and ginger, stir.
• Add Rashmi's Stir and saute a few moments until spices turn fragrant and start to brown. Add tomato.
• When the sauce starts to simmer, add cooked beans, salt, water and Garam Masala.
• Bring to a boil and simmer for 4-5 minutes. Taste and adjust seasonings, adding some lemon juice whether needed.
• Add coriander leaves just before serving and garnish with lemon wedges and sliced onions.
• Serve with rice and/or any flat bread such as Naan or Puri and Cucumber Raita.

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