After the intense studying, I’m back in my kitchen to send you all some love starting with my classic rajma curry. I’ve been having a whole lot of food outside and let me tell you; it comes nowhere close to a good homecooked meal. Rajma is a favorite in my home and here’s the easiest way to cook it. I used canned beans which made it even quicker! Try it sometime 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 15 minutes

Ingredients:

• Cooked Red Kidney beans – 3 cups
  • I used Eden Brand’s Canned Red Kidney Beans (No Sodium) from Whole Foods
• Large Red onion (Finely Chopped) – 1
• Roma tomatoes (Finely Chopped) – 3
• Bay Leaf – 1
• Ginger garlic paste – 1.5 tbsp
• Indian Green Chilli (Slit) – 2
• Coriander Powder – 1 tsp
• Turmeric Powder- 1/2 tsp
• Kashmiri Chilli Powder – 1 tsp
• Garam Masala Powder – 1 tsp
• Cumin Seeds – 1 tsp
• Heavy Cream – 3 tbsp
• Salted Butter – 3 tbsp
• Water – 1 cup
• Salt to taste
• Coriander Leaves for Garnish

Method: 

1. Heat the butter in a deep dish pot and add the cumin seeds and bay leaf
2. Add the onions and saute for 5 minutes
3. Add the ginger garlic paste and green chilli. Mix for 2 minutes
4. Add the tomatoes and mix. Let the tomatoes cook until they are soft
5. Add the masalas and some salt (not too much cause you used salted butter)
6. Add the cooked beans (make sure to drain any liquid from the tin it comes in)
7. Add the water and let the gravy cook for 10 minutes
8. Once done, add heavy cream and mix for 2 minutes
9. Garnish with coriander leaves and serve warm 🙂