Rajma (red kidney bean curry) is one of those dishes that I love, but always forget about. It’s perfect for cold weather because it has so many warm spices and is so satisfying. I like making it in big batches because I think the flavors really set in after the first day and it makes great leftovers. You can eat it plain (like a chili), with breads (like roti, naan, etc), or with rice (my favorite). I also modified the traditional recipe to include spinach, because I’m convinced spinach makes everything taste better!
Ingredients2 tsp oil 1 tbsp cumin seeds 4 cloves 1 inch cinnamon stick 2 bay leaves 2 cups onions, chopped fine 4 cloves garlic, minced 1 tsp turmeric powder 2 tsp ground cumin-coriander powder 1/2 tsp ground red pepper 1 tsp salt 2 cups tomatoes, chopped spinach, chopped 3 cups red kidney beans, cooked 1 tsp garam masala 2 cups water 2 tsp fresh ginger, grated 1/4 cup fresh cilantro (for garnishing)
1. In a large pot, heat the oil on med-high. When hot, add the cumin seeds, cloves, cinnamon stick, and bay leaves and fry for 1-2 min (until the cumin seeds start to turn brown).
2. Add the onions and garlic and saute for 5 mins until the onions turn light brown.
3. Turn the heat down to medium, then add the turmeric powder, cumin-coriander powder, ground red pepper, and salt. Mix for 1 min, then add the tomatoes. Cook for 10 mins, stirring constantly (tomatoes will become paste-like).
4. Add the spinach, red kidney beans, garam masala, and water. Cover and simmer for 20 min.
5. Mix in the grated ginger. Sprinkle cilantro on top and serve hot.