Red kidney beans in spiced tomato curry
Makes: 250g rajma/red kidney beans
250g rajma (red kidney beans)
4 tomatoes (250g)
1. Soak 250g rajma (red kidney beans) in hot water for 1 hour or overnight.
2. Heat 4 tbsp oil in a pressure cooker and add 4 (250g) crushed tomatoes, pre soaked rajma and 40g Nimkish Rajma Masala. Sauté the mix for 5 – 7 minutes until oil separates and add 3 cups of water.
3. Close the lid and leave it on high heat. After first whistle, turn to low heat and cook for 45 minutes.
Once the steam is released, open the lid and cook on medium heat for 2-3 minutes till curry is thick.
Garnish with fresh coriander.
Ingredients - Salt, Spices & Condiments, Dehydrated Vegetables (Onion, Garlic), Coconut, Cashew, Brown Sugar, Potato Flour, Poppy Seed, Sesame Seed, Watermelon Seed, Silicon Dioxide