Rajma

2014-10-10
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Said recipe is constantly evolving depending on things I have on hand, and much like fried rice, is more of a method than a recipe. Anyway, this is the version I wrote down for NB so he could make it when I’m not around. – Lyta

This recipe makes enough for two people to completely blow their diets over the course of an evening and still have leftovers for a meal or two after that.

Disclaimer: This is a recipe people tend to either love or hate. If you like spicy food for which the heat builds as you eat more of it, you’ll probably like this.

Ingredients

  • 2 16oz cans Red Kidney Beans
  • 1 12 oz can tomato paste
  • 3 tbsp Balsamic Vinegar
  • 1 Large Yellow Onion
  • 2 tbsp Canola Oil
  • 4 cloves Garlic
  • 1 inch ginger
  • 1/2 tsp Turmeric (ground)
  • 1 tsp Cumin (ground)
  • 1 tsp Coriander (ground)
  • 1 tsp Red Chili Powder
  • 1/4 tsp cloves (ground)
  • 3 tbsp sugar
  • 2 serrano peppers finely minced
  • 1 tbsp lime juice
  • 2 cups water
  • 1 tsp salt

Method

Step 1

Puree the onion, ginger, and garlic together. (If you can't or don't want to puree, just mince finely and grate the ginger. I prefer the texture of minced anyway.)

Step 2

Heat oil in a large pot.

Step 3

Fry the onion paste for about 2 minutes. (Or until translucent if you minced it.)

Step 4

Add all the dry spices, and fry for another minute.

Step 5

Add the tomato paste and stir well. Once it is thoroughly mixed with the dry spices, add the water and stir until you have a smooth sauce. (Watch out for splats. From this stage on, the sauce will splat a LOT. I'm just warning you.)

Step 6

Add the kidney beans (for the love of all that is good in life, rinse them with water first), serrano peppers, balsamic vinegar, lime juice, sugar, and salt. Taste, and adjust spices as needed.

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