I found this recipe for “Rajma” on FoodNetwork.com a while back, and decided to try it out this past weekend. For those of you new to Indian food, Rajma is basically a North Indian vegetarian dish consisting of red kidney beans in a thick curry with lots of Indian whole spices – it’s usually served with rice or naan. When made without tons of oil/butter/cream, Rajma is actually a super healthy one pot meal – think of it as vegetarian chili with lots of yummy Indian spices! This recipe is especially healthy because in addition to the kidney beans (which have tons of fiber, protein and are low in calories), there are tons of veggies to round out the meal as well. The recipe with my notes are below – it only took about an hour to make and that’s including cutting all the veggies, heating the naan and waiting for the curry to simmer and cook through!
- 2 tablespoons vegetable oil (Note – I only used 1 Tbsp of Extra Virgin Olive Oil and it was enough. Save the extra 120 calories and only use 1 Tbsp!)
- 1 cup minced onions (I used a red onion, and probably used more than a cup – I just used 1 small red onion and cut the whole thing)
- 1 green bell pepper, diced
- 2 cloves garlic, minced (I actually used 4 cloves for more taste/flavor)
- 4 firm, ripe tomatoes, cut into 1-inch pieces (Roma tomatoes work great here. Note: Make sure you use all the seeds and pulp from inside the tomato, it makes a great base for the curry!)
- teaspoons minced gingerroot, or 1 teaspoon ground ginger (I ended up using closer to 1 Tbsp)
- 1 teaspoon cumin seeds
- 1 teaspoon Garam Masala
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon dried red pepper flakes, or to taste (optional) (I would highly recommend adding this in – gives the curry a nice kick without being too spicy!)
- 2 cups drained kidney beans (19-ounce can)
- Salt and freshly ground pepper, to taste
- 1/2 lemon, juiced, or to taste
- 3 tablespoons minced fresh cilantro
- In a large saucepan set over medium heat, add the oil, onions and pepper, and cook, stirring occasionally, for 5 minutes.
- Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
- Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. (Note – I ended up cooking it for 10 min) Stir in the lemon juice and cilantro (and then I let it heat through for 1-2 min)