Recipe: Rajma Masala (Red Kidney Beans Curry)

Ingredients:

• 1 1/2 cans of Talia’s Red Kidney Beans, rinsed and drained
• 2 tbsp. cooking oil
• 1 cinnamon stick
• 1 tsp. whole cumin seeds
• 1 large onion, chopped
• 1 tbsp. garlic paste
• 1 tbsp. ginger paste
• 1/2 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1/2 tsp. garam masala
• 2 tbsp. tomato paste
• 2 medium tomatoes, chopped
• 1 cup water
• Salt, to taste
• Cilantro, chopped (for garnish)

Instructions

1. Heat up oil in a large pan over medium-high heat. When warm, add in the cinnamon stick and cumin seeds. Once they’re fragrant, add in the onions and sauté until golden.
2. Add the ginger, garlic, and spices (chili powder, turmeric, coriander, garam masala). Then add in the tomato paste and mix with the onions and spices.
3. Put in the tomatoes and cover. Let it cook until the tomatoes begin breaking down. Lightly mash the tomatoes to combine with the spice mixture. Keep stirring to prevent the bottom from burning.
4. Pour in the kidney beans and season to taste with salt. Stir in about 1 cup of water or more, depending on how thick you want the sauce to be. Reduce the heat to a simmer for 8-10 minutes.
5. Sprinkle with cilantro and serve with basmati rice.

*Original recipe from Hooked On Heat