Rajma Masala – Red Bean Curry
Servings 6
Difficulty Beginner
Total Time 45 minutes COOK MODE
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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.