Punjabi Rajma- Red Kidney Beans Curry In Rich Tomato Sauce
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Recipe: #25654
February 13, 2017
Categories: Fresh Tomatoes, Dinner, Main Dish, Beans, Dairy, Indian, Budget-Friendly, Weeknight Meals, Stove Top, Gluten-Free, High Fiber, Low Fat, No Eggs, Sugar-Free, Vegetarian, Kidney Beans, Spices, Spicy, Kosher Dairy more
"Add just dashes of spices, if you are unsure and add more cumin if you like, it's pretty strong for some people so go easy"
Ingredients
Nutritional
- Serving Size: 1 (368.4 g)
- Calories 416.6
- Total Fat - 2.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.4 mg
- Sodium - 97.3 mg
- Total Carbohydrate - 74.9 g
- Dietary Fiber - 29 g
- Sugars - 8.9 g
- Protein - 27.7 g
- Calcium - 216.5 mg
- Iron - 9.3 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.6 mg
Step 1
Heat oil in the pan. Add onion add garlic and sauté ginger with green chilies for a minute. Mix everything well and cook covered for 2-3 minutes on medium flame.
Step 2
Add in all the spices (except Garam masala) including salt, and stir.
Step 3
Add the chopped tomatoes and cilantro.
Step 4
Add the beans and water Cook further for around 5-6 minutes till tomatoes get all mushy and cooked up properly.
Step 5
Add milk on very low simmer, cover and cook 10 minutes, dont boil it should be thick sprinkle on garam masala.
Tips & Variations
No special items needed.
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