Rajmaa Red Kidney Bean Curry

Rajmaa, Indian style kidney beans are one of the most satisfying vegetarian protein sources and quite easy to put together. Traditionally, the dish consists of just beans. My dilemma though was wanting a potato dish like aloo matar but feeling too lazy – so I opted to combine the two with delicious results.

Since “fresh” tomatoes aren’t great this time of year, I used boxed ones. The only thing to keep in mind with boxed (or canned) tomatoes is that they’ll taste more concentrated so it needs to be cut with water, milk or butter. The dish is naturally vegan and gluten free.

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
3 cups red kidney beans
3 medium potatoes, chopped small
1 cup crushed tomatoes
1 cup peas
½ onion chopped
6 garlic cloves
1 t cumin seeds
1 t cumin powder
1 t coriander powder
2 T ginger paste
1 T garam masala
1 T chili powder
4-6 cardamom pods
1 cinnamon stick
salt to taste
cilantro (Optional)
chilies to taste

Method:
Set a pan to medium heat. Add a touch of oil. Lay down cumin seeds and allow to sputter for a minute or so. Now add in cinnamon, cardamom and ginger. Let this cook for a minute. Now add in onions and potatoes. Cook this for about 10 minutes, until onions have begun to brown and potatoes are mostly cooked (turned a little translucent). Add beans, tomatoes, peas and seasoning (except butter). Mix in well and add in a cup of water. Allow to cook for about 20 minutes together, mixing occasionally. Finally, add in a touch of butter or substitute if desired.

Rajmaa and Aloo (Indian Kidney Beans and Potatoes)