Copper pot filled with rajma and a sprinkle of fresh cilantro leaves

Walking through the grocery store has been a strange experience lately for many reasons - particularly to see what people are buying in bulk and what they are leaving behind. I was surprised to see in the near empty canned food aisle, there were still plenty of cans of kidney beans. But kidney beans are delicious and deserve their time in the spotlight. This week, we are making Rajma, a red kidney bean curry popular in northern Indian. This great vegetarian dish, full of protein and flavor, will catapult kidney beans to the top of your grocery list.


1 can Kidney Beans, rinsed and drained
1/2 Medium Onion, cut into chunks
3—4 Garlic Cloves
1-2 Green Chiles like Cayenne or
Thai Bird, adjust according to heat preferences
1 inch piece Ginger, peeled
1 Tbls Olive Oil
1 Tsp Cumin Seeds
1 Sprig Fresh Curry Leaves
or 4-5 Dried Curry Leaves
1 1/2 cups Water
3/4 cup Crushed Tomatoes
1/2 Tsp Turmeric
1/2 Tsp Cayenne
1/2 Tsp Coriander, Ground

1/2 Tsp Cumin, Ground
1/4 Tsp Amchur
Garam Masala


Combine the onion, ginger, garlic, and chiles in a food processor until they form a chunky paste. Set aside. 

Heat the olive oil in a warm saucepan over medium heat. Add cumin and curry leaves. When the cumin seeds start to sizzle, add the onion paste and a 1/4 tsp salt. Cook until the onions are soft.

Next, pour 1 1/12 cup water and 3/4 cup crushed tomatoes. You can blend fresh tomatoes or canned diced tomatoes ( the ones with chiles are were also left behind in my grocery store.) Let the mixture cook until it becomes a thicker gravy.

Add the turmeric, cayenne, coriander powder, cumin powder, amchur and salt to taste. Stir well. Finally, pour in the drained kidney beans. Cover, lower heat, and let simmer for 10 - 15 minutes. Add a generous pinch of garam masala and stir.




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