Traditional Rajma Curry (Red Kidney beans in curry sauce)

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Traditional Rajma Curry (Red Kidney beans in curry sauce)

 

880 gm tin red kidney beans, drained and washed

2 onions, chopped fine

1/2 teaspoon chili powder

1/2 tsp coriander powder

1/2 tsp cumin seed powder

1/2 tsp turmeric powder

1/2 tsp ginger powder

1 C water

500 grams tin tomatoes puree

1 tsp raw sugar

2 tablespoons butter or oil

Salt to taste

Garnish: Coriander leaves

 

 

 

 

Fry up onions, butter or oil and spices in pan for 3 minutes on high.

Add 1/3 C water and stir to mix, cook for 2 minutes.

Place beans, pureed tomatoes and onion mix into slow cooker.

Add sugar and salt.

Mix well, cover, and cook on high for 4 hours or on low for 8 to 10

hours.

Garnish with coriander leaves.

 

I made this last night, it is my traditional rajma recipe adapted to

CP, nice with plain rice or pita bread.