Rasedar Rajma (Kidney Beans in Curry Sauce)

Name: Rasedar Rajma (Kidney Beans in Curry Sauce)
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoons ajwain seeds or dried thyme; 6 servings chopped cilantro (optional garnish); 473 milliliters dried kidney beans; 1 teaspoon garam masala; 1 teaspoon garlic, minced; 1 Tbsp ginger root; 2 Tbsps ground coriander; 1 teaspoon ground fenugreek; 1 onion,minced; 0 teaspoons red chilli pepper or cayenne (more to taste); 1 teaspoon salt; 473 milliliters tomatoes, finely diced; 1 teaspoons turmeric; 1 liters water; 59 milliliters unsweetened non-dairy yogurt

Rasedar Rajm fatfreevegan.com. A mixture of turmeric, salt, garam masala, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. It is a very reasonably priced recipe for fans of Indian food.

Instructions

Remove from heat and allow the beans to rest, covered, for at least 1 hour.

Ingredients you will need

Beans

Drain the water, add another 6 cups of water, and bring to a boil. Simmer until beans are tender, about an hour. (Alternately, pressure cook the beans: bring to high pressure and cook for 8-10 minutes.

Ingredients you will need

Beans

Water

Remove from heat and allow pressure to come down naturally.) When the beans are done, leave them in their cooking liquid while you make the sauce.

Ingredients you will need

Beans

Sauce

Heat a non-stick saucepan over medium-high heat until hot.

Equipment you will use

Sauce Pan

Add the minced onion, and cook until it’s beginning to brown, stirring constantly.

Ingredients you will need

Onion

Add the garlic and ajwain and stir for 1 minute.

Ingredients you will need

Ajwain

Garlic

Add the tomatoes and cook until their liquid has evaporated, about 5 minutes. Stir in the non-dairy yogurt and the coriander, fenugreek, turmeric, garam masala, and chilli pepper.

Ingredients you will need

Chili Pepper

Garam Masala

Coriander

Tomato

Turmeric

Yogurt

Drain 2 cups of liquid from the beans and stir half of it into the sauce.

Ingredients you will need

Beans

Sauce

Add the sauce to the beans and stir. If the sauce is too thick or dry, add some or all of the reserved bean cooking liquid. Simmer over low heat, stirring occasionally, for at least 20 minutes, until the sauce has thickened and flavors have blended. Check seasonings and add salt to taste.

Ingredients you will need

Seasoning

Beans

Sauce

Salt

Transfer to a serving dish, garnish with cilantro if you like, and serve with basmati rice or chapatis, paranthas, or naan.

Ingredients you will need

Basmati Rice

Cilantro

Naan

Equipment

Sauce Pan

Ingredients

Servings:

1teaspoons

ajwain seeds or dried thyme 6servings

chopped cilantro (optional garnish)473milliliters

dried kidney beans 1teaspoon

garam masala 1teaspoon

garlic, minced 1Tbsp

ginger root 2Tbsps

ground coriander 1teaspoon

ground fenugreek 1

onion,minced 0teaspoons

red chilli pepper or cayenne (more to taste)1teaspoon

salt 473milliliters

tomatoes, finely diced 1teaspoons

turmeric 1liters

water 59milliliters

unsweetened non-dairy yogurt

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Pfaffl Zeiseneck Gruner Veltliner. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.