Rajma Masala – Red Bean Curry

Servings 6
Difficulty Beginner
Total Time 45 minutes

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INGREDIENTS

  • 3 x tins Red Kidney Beans
  • 2 Tbsp oil
  • 2 Tbsp clarified butter, butter or ghee
  • 5 cardamom pods
  • 1 cinnamon stick
  • 1 onion finely chopped
  • 1 garlic clove, crushed
  • 1 knob of ginger, grated
  • 1 x tin Rhodes Quality Chopped and Peeled Tomatoes
  • 3 ripe tomatoes, diced
  • 1 Tbsp ground coriander
  • ½ tsp Hinds Spices Turmeric
  • 2 tsp Hinds Spices Hot Curry Powder
  • 1 tsp chili powder
  • 1 tsp salt
  • 1½ Tbsp sugar
  • 1½ cups of water
  • 2 Tbsp chopped coriander
  • ½ cup cream

METHOD

  • Add the oil and ghee to a frying pan and heat over a medium heat. Once hot, add the cumin seeds and cardamom and let them sizzle. Then add the chopped onions and fry for 5 minutes. Add garlic and ginger and cook for 1 minute.
  • Then add the spices – coriander, Hinds Spices Turmeric, Hinds Spices Hot Curry Powder, chili powder, sugar and salt. Add the tinned tomatoes and fresh tomatoes and mix well. Cook for 5 minutes.
  • Mix and cook on medium-low heat for around 10 minutes until the oil oozes out of masala.
  • Add the beans and water. Stir well and simmer gently for 10 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it. Add coriander and cream to serve. Serve with roti.