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Rajma (Kidney Bean Curry)
Rajma (Kidney Bean Curry) is a traditional Bangladeshi recipe for a classic store cupboard curry of red kidney beans and potatoesin a lightly-spiced tomato base. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Kidney Bean Curry (Rajma).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBean RecipesBangladesh Recipes
This is a traditional Bangladeshi store-cupboard curry that’s adapted to use British Indian Restaurant (BIR) techniques to cook. It’s cheap to make as a week night supper, healthy and delicious.
Ingredients:
4 tbsp vegetable oil
1 tsp cumin seeds
1 medium onion, diced
1 tsp salt
2 tsp garlic-ginger paste
2 medium tomatoes, chopped
400g (14 oz) tin red kidney beans, drained
1 medium potato, cubed (Maris Piper is good)
Handful of fresh coriander (cilantro), coarsely chopped to garnish
Boiling water
1 tsp ghee
3 red finger chillies, to garnish
For the Spices:
1 tsp ground turmeric
1 tsp curry powder (Madras is good)
1 tsp ground coriander seeds
1/2 tsp ground cumin
1/2 tsp garam masala
Method:
Place a wok or curry pan over high heat. Add the oil and when hot fry the cumin seeds until they begin to splutter. Add the diced onions and the salt then stir to combine. Reduce the heat to medium then add the ginger-garlic paste, stirring well to combine.
Stir fry the mixture for 3 minutes then add the chopped tomatoes and cook, stirring frequently, for 5 minutes. Add 250ml (1 cup) boiling water, bring to a simmer, increase the heat to high, cover the pan and cook for 6 minutes.
Reduce the heat to medium, then scatter over the ground spices. Stir to form a thick paste and fry for about 2 minutes. Add 60ml (1/4 cup) boiling water, stirring well to combine. Now stir in the drained red kidney beans and the potato cubes.
Stir to coat in the gravy then increase the heat to high then cover the pot with a lid and cook for 3 minutes. Pour in 500ml (2 cups) boiling water. Cover the pot and cook for 10 minutes, by which time the liquid will have reduced and the potatoes will be tender. If the sauce is still a little liquid, re-cover the pan and cook for 3-5 minutes more, or until thickened to your liking. For the final few minutes of cooking remove the lid and allow the sauce to thicken.
Stir in a tsp of ghee to lift the flavour then scatter a handful of chopped coriander (cilantro) over the top. Transfer to a serving dish, garnish with the fresh red chillies and serve.
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