Recipe by Route 79

Description Edit

Kidney beans make an excellent nutritous basis for a vegetarian dish - and this is a popular Indian method for cooking them. Called "rajma" - the kidnet beans are cooked either on their own - or in this Punjabi variation - with potatoes.

Ingredients Edit



Directions Edit

Fry the chopped onions in about 2 tablespoons of oil until slightly golden brown. Then toss in the garlic and ginger pulp - and fry for a few minutes more.


Fry the onions until slightly browned


Add the garlic & ginger pulp and fry

Then add the tin of chopped tomatoes - and fry for some more time - until you start to see the oil separating from the mixture.


Add all the dry spices and stir fry for a few mins


Should look a bit like this

Then add the Potato chunks and give it a good stir around. Add a glass of cold water and bring to the boil - and let it simmer with the lid on for about 10 minutes. this will partly-cook the Potato.


Then add the tin of chopped tomatoes


Fry the mixture for a few minutes

Then add the drained tins of cooked kidney beans. (MAKE SURE THEY ARE ALREADY COOKED kidney beans - as these beans are poisonous if not soaked in water overnight before cooking!). Then add some more water - perhaps a couple of glassed - and bring to boil and let simmer for around 20 minutes - with the lid off - so that the water slowly evaporates.


Add the potato chunks


Stir and break up as eggs start to set

When it's of the consistency that you like - stir in the chopped coriander and simmer for a few mor minutes.


Add the kidney beans


Add some more water and let it simmer for 20 mins

At this point you can switch off the heat - and put the lid back on whilst you go prepare some rice or some some roti - or naan/pitta bread - or even toast. Best served with a cool side-salad - and a glass of your favourite red wine!


Stir In the chopped coriander and let it simmer for a few minutes more


Recipe by Route 79 Edit

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