Rajma - Red Kidney Bean Indian Curry

• 1 can Red kidney beans
• 1 clove Garlic
• 1 tbsp Ginger (grated)
• 1 large Onion
• 400 grams Tomato
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• 1 tbsp Coriander powder
• 1/4 to 1/2 teaspoon Cayenne pepper
• 2 tbsp Vegetable oil
• 1 handful Cilantro
• 1 tbsp Garam masala
• 1/2 to 1 teaspoon Salt

1. Mince the onion, garlic, and ginger.
2. Drain the beans.
3. Mince the tomato and transfer 2 tablespoons of it into a separate dish.
4. Mince the cilantro.
5. Separate a few leaves and keep them intact for garnishing.
6. Heat the oil in a frying pan and fry the cumin seeds.
7. They will crackle and pop.
8. When the popping stops, add the garlic and ginger and stir-fry.
9. Add the red chili pepper to taste (optional).
10. Add the onion and stir-fry until translucent, about 5-10 minutes.
11. Then, add the spices marked with and blend thoroughly.
12. Add the minced tomatoes and stir-fry with the onions.
13. Fry until it has a paste-like consistency and the oil has absorbed into the onion.
14. It should look like this.
15. The tomato will be completely mashed.
16. The trick to a delicious curry is stir-frying carefully at this stage.
17. Add the beans, salt, and 500 ml of water, cover with a lid, and simmer over low heat for 20 minutes (see the hints).
18. During the last 5 minutes, mix in the cilantro and garam masala.
19. Adjust the amount of salt to taste, transfer to serving plates, garnish with 2 tablespoons of tomato and cilantro, then serve.
20. Serve together with parboiled okra or other boiled vegetables.

red kidney beans, clove garlic, ginger, onion, tomato, cumin, turmeric, coriander powder, cayenne pepper, vegetable oil, handful cilantro, garam masala, salt

Taken from cookpad.com/us/recipes/170210-rajma-red-kidney-bean-indian-curry (may not work)