Kidney Beans are my son’s most favourite vegetarian dish. What’s great is that they are very quick to make when using the tinned variety. The resulting dish is creamy textured dish that is deliciously filling and a great winter warmer.
Kidney Beans (Rajmah)
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
These kidney beans are deliciously creamy and amazingly quick to cook!
Ingredients
2 tins of kidney beans (drained)
1 tbsp. olive oil
1/2 cumin seeds
1/4 tsp salt
1 tsp garlic and ginger paste
1/2 tsp turmeric
1/4 tsp red chlli powder
1 tbsp coriander and cumin powder
4 tbsp liquidised plum tomatoes
1 medium sized potato peeled and cubed
handful of chopped coriander
Instructions
Heat the oil in a pan
Add the garlic and ginger paste, dry spices and cook on a high heat for one minute
Add the tomatoes and cook on a high hear for a further two minutes
Add 1/2 cup of water and simmer for 5 minutes
Add the kidney beans and potatoes and simmer for 15 minutes
The water will have evaporated
Add the chopped coriander and serve!
Warning: count(): Parameter must be an array or an object that implements Countable in /homepages/10/d843384366/htdocs/wp-content/themes/SocialChef/single-recipe.php on line 191
No comments yet, be the first to leave one!