Rajma — spiced kidney beans
Kidney beans with tomatoes and Indian spices, served with rice.
Active time33 min
Cooking30 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 10 g garlic
- 4 g ground coriander
- 15 g fresh ginger
- 200 g onions
- 3 g ground cumin
- 200 ml water
- 650 g tinned kidney beans (drained weight)
- 25 ml sunflower oil
- 280 g basmati rice
- 500 g chopped tomatoes
- 4 g garam masala
Preparation
Peel and chop the onion, garlic and ginger. Fry the onion in the oil for 8 minutes, add the garlic, ginger, cumin and coriander, and stir for 1 minute.
10 g garlic4 g ground coriander15 g fresh ginger200 g onions3 g ground cumin25 ml sunflower oil- sauté pan
- knife
Add the tomatoes, water and rinsed, drained beans. Simmer for 20 minutes, mashing a small portion of the beans to thicken the sauce. Add the garam masala at the end of cooking.
200 ml water650 g tinned kidney beans (drained weight)500 g chopped tomatoes4 g garam masala- sauté pan
- colander
Meanwhile, cook the rice according to the packet instructions and drain. As a guide, allow 10 to 12 minutes for basmati rice. The cooking time and method on the packet take precedence over this timer.
280 g basmati rice- saucepan
- colander
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration