Red Kidney Beans Masala

Beans feature prominently in global cuisines, from black beans in Mexican burritos to chickpeas in Middle Eastern hummus, lentils in Indian dal, cannellini beans in Italian minestrone, and baked beans in a British full English breakfast.

Today, I'll share a quick and easy recipe that might seem complex but takes under 20 minutes with minimal effort. Discover the essence of North Indian cuisine with Rajma, a nutritious red kidney bean curry that's a staple known for its hearty flavour and high protein content.

Red Kidney beans curry

Ingredients:

• 200g red kidney beans (soaked overnight) or canned (in water)

• 5g ghee (or vegetable oil)

• 1 tsp cumin seeds

• 1 onion, chopped

• 2 tomatoes, chopped

• 2 cloves of garlic, minced

• 1 small knob of ginger, peeled and minced

• 1 tsp chilli powder

• 1 tsp turmeric

• 1 tsp garam masala

• 1 tsp coriander powder

• Salt to taste

• 50 ml semi-skimmed milk

• 1 tsp dry fenugreek leaves (Kasuri Methi) (optional)

• A handful of fresh coriander leaves, chopped

• Naan or rice, to serve
  

Instructions:

1. Heat a pressure cooker over medium flame. Add the ghee to the cooker, then add the cumin seeds and let them sizzle until fragrant.

2. Add the chopped onions and cook for 3-4 minutes or until golden brown. Next, add the ginger and garlic and sauté for another 2 minutes.

3. Add the tomatoes, stir well, and cook until the tomatoes release their juices. Then, blend this mixture. Transfer the mixture from the cooker to a blender, add the semi-skimmed milk, and blend for 10 to 15 seconds to get a thick paste. Return the paste to the cooker, adding a bit of water to prevent splattering, but don't make it too runny.

4. Now, spice it up. Add the turmeric, chilli powder, garam masala, coriander powder, and salt to the paste and mix well. You'll notice the paste darkening in colour.

5. Time for the main ingredient. Add the red kidney beans to the cooker, cover with the lid, and cook for 3 whistles on medium flame, or 5 to 8 minutes.

6. Open the lid, add the dry fenugreek leaves (if using) and fresh coriander to the curry, and serve hot with rice or naan on the side.

Tips:

• Add 1/4 tsp of dry mango powder for a tangier flavour.

• Add 1/4 baking powder before closing the lid to make sure the beans are cooked quickly and throughout.

• If using dried red kidney beans, soak them overnight or for at least 6 hours to reduce cooking time and improve digestibility.

• Adjust the amount of chilli powder according to your spice preference. You can also add a chopped green chilli for extra heat.