Best Red Kidney Beans Rajma Recipes

RED KIDNEY BEANS (RAJMA)

Red Kidney Beans (Rajma) image

Enjoy this Indian recipe for rajma (red kidney beans) with jeera (cumin) rice. You can spice this up according to your taste! If you have an Indian grocery store in your area, you could add a great taste to it by adding one spoon of 'garam masala' which is a special blend of mixed spices...But it's just as great without it!

Provided by MEDHALEE

Categories Side Dish Vegetables Tomatoes

Time 20m

Yield 2

Number Of Ingredients 15

Ingredients

3 tablespoons canola oil
5 whole cloves
10 black peppercorns
1 (1 inch) piece cinnamon stick
1 bay leaf
1 whole cardamom pod
2 onion, chopped
6 roma (plum) tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon powdered red pepper or dried Cajun pepper
1 (15 ounce) can kidney beans, drained
salt to taste
water
6 sprigs cilantro, minced

Steps:

Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.
Serve with hot cooked rice (see Cook's Note for link to Cumin Rice).

Nutrition Facts : Calories 482.4 calories, Carbohydrate 59.1 g, Fat 22.9 g, Fiber 20.3 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 480.5 mg, Sugar 9.9 g

CURRIED RED KIDNEY BEANS AND CAULIFLOWER (RAJMA MASALA)

Curried Red Kidney Beans and Cauliflower (Rajma Masala) image

Red kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they're traditionally cooked with seasonings that help break them down, such as ginger. Use spices that are as fresh as possible--their health benefits, let alone their flavors, will be more potent that way. Garam masala is a mixture of warming spices; find it at Indian grocery stores or gourmet groceries. From Sunset. Cooking time does not include the time needed to cook your rice or cook dried beans, if using.

Provided by breezermom

Categories Curries

Time 42m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 cinnamon stick (2-in.)
1 bay leaf
1 tablespoon garlic clove, minced
1 tablespoon ginger
1 teaspoon fennel
1 teaspoon cumin seed
3 green cardamom pods, cracked open
1/4 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 (14 1/2 ounce) can plum tomatoes, whole peeled without juice
1 serrano chili, stemmed, seeded, and minced
about 1 tsp. salt
6 cups red kidney beans, about four 14-oz . cans, rinsed and drained (may use dried beans that have been cooked)
1/2 head cauliflower, cut into 1/2- to 1-in . florets
1 -1 1/2 tablespoon lemon juice, freshly squeezed
1/2 cup fresh cilantro stem, coarsely chopped, loosely packed
6 -8 cups brown rice, hot cooked

Steps:

Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened.
Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute.
Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
Season beans with salt if needed. Stir in lemon juice and cilantro.
Serve hot over brown rice, with plain yogurt on the side if you like.

Nutrition Facts : Calories 1010.4, Fat 13.6, SaturatedFat 2.2, Sodium 37.5, Carbohydrate 191.9, Fiber 22.1, Sugar 5.8, Protein 32.1

CURRIED RED KIDNEY BEANS WITH CAULIFLOWER (RAJMA MASALA)

CURRIED RED KIDNEY BEANS WITH CAULIFLOWER (RAJMA MASALA) image

Categories Soup/Stew Bean Braise Cocktail Party Buffet Healthy

Yield 6 ea

Number Of Ingredients 17

Ingredients

3 tbsp. veg oil
1 lg onion, chopped
1 cinnamon stick
1 bay leaf
1 tsp. each minced garlic & ginger
1 tsp. ea fennell and cumin seeds
3 green cardamon pods, cracked open
1/4 tsp. cayenne
1/2 sp. each ground coriander, urmeric, and garam masala
1 can whole peeled plum tomaoes, without juice
1 serrano chile, stemmed,seeded, and minced
about 1 tsp. salt
6 cups cooked red kidney beans (about 4 14-oz cans) rinsed and drained
1/2 head cauliflower, cut into 1/2 florets
1 to 1 1/2 tbsp. freshly squeezed lemon juice
1/2 cup loosely packed cilantro sprigs, coarsely chopped
6 to 8 cups hot cooked brown rice

Steps:

Heat oil in heavy-bottomed 4- to 5-qt. pot or saucepan over med.-hi heat. Add onion and fry, stirring occasionally, 2 to 3 min. or till soft. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamon and fry, stirring, 2 min. Add cayenne, coriander, turmeric, and garam masala and fry, stirring 1 min. Shred tomaoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1-1/2 cups water. lower heater to med-low, cover, and simmer 20min. or till cauliflower is tender and liquid has thickened into a velvety-looking sauce( add more water if necessary). Season beans with salt. stir in lemon juice and cilantro. serve hot over brown rice with plain yougurt on the side.