Rajma Masala
A spicy kidney bean curry with an onion and tomato sauce
Servings: 4 Personen
Calories: 387kcal
Ingredients
- 4 tomatoes
- 4 tbsp oil
- 1 tsp cardamom seeds
- 3 cloves
- 2 bay leaves
- 2 cinnamon sticks
- 1 onion
- 2 cm ginger
- 1 green chili
- 2 cloves garlic
- 1 tbsp tomato paste
- 200 ml strained tomatoes
- 3 tsp cumin
- 2 tsp coriander seeds
- 2 tsp Garam Masala Indian spice mixture
- 500 g kidney beans precooked
- 150 ml vegetable broth
- chili flakes
For the topping:
- 1 green chili
- 4 cm ginger
- ½ bunch cilantro
- 2 tsp margarine
Instructions
For the Rajma Masala:
- Chop the tomatoes and onion into fine cubes. Peel ginger and grate finely. Press or finely chop the garlic clove.
- Fry cardamom seeds, cloves, bay leaves and cinnamon in a pan in hot oil until the spices start to smell. Then add onions, ginger and garlic and sweat until the onions are glassy. Then add tomato paste, the chopped tomatoes and strained tomatoes and let simmer for about 5-10 minutes while stirring.
- Put cumin and coriander seeds in a mortar and crush finely (only if you use whole seeds and no powder). Add them to the pan together with Garam Masala. Add the kidney beans and vegetable stock and let the curry boil down for about 20 minutes until the consistency is nice and creamy. Season to taste with chili flakes, salt and pepper.
For the topping:
- Cut the chili and ginger into fine strips. Coarsely chop the fresh coriander. Roast the chilli, ginger and coriander in a pan with hot margarine for about 2-3 minutes. As a topping, add to the ready made Rajma Masala.
- Serve with rice, naan bread or papadums.
Nutrition
Calories: 387kcal | Carbohydrates: 47g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Sodium: 308mg | Potassium: 1135mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1596IU | Vitamin C: 30mg | Calcium: 104mg | Iron: 6mg
