Sunday, January 29, 2012

Rajma with a twist

It has been a while since I posted on this blog. I have not cooked anything new in a while, so I didn't post much here.

For dinner I made Rajma with a twist. Rajma is a Red Kidney Beans curry. I made slight modifications to a recipe for Rajma, so I can enjoy the Baby Portabella Mushrooms we had.

Onion 1 Large - chopped
Ginger root - 1 inch long piece
Red Kidney Beans - 3 cups cooked
Cloves - 10-12 pieces
Coriander powder - 2 Tsp
Turmeric powder - 1 Tsp
Red Chili powder - 1 Tbsp
Grape Seed Oil - 2 Tbsp (other oils are fine too)
Tomatoes - 3 diced
Garlic paste - 1 Tbsp

  1. Grind the onions, ginger into a fine paste in the food processor
  2. In a large pan, heat up the oil and add the cloves, cumin and the paste from step 1
  3. Turn the heat to medium
  4. Add the tomatoes, garlic paste, turmeric and chili powders
  5. Add the beans {I did forget to mention this step in the original post, but I figured most of you would have figured it out anyways :) }
  6. Cook on medium heat for another 5 minutes. Stir frequently
  7. Add salt to taste
Can be served with hot steamed rice or chapatis or eaten over a bed of your favourite salad or baby spinach!
Bon appetit' :)

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