Rajma (Kidney Beans) With Green Peppers - cooking recipe
Ingredients
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15 ounces red kidney beans
2 medium green peppers (chopped small)
1 medium onion
2 garlic cloves (grated)
1 teaspoon fresh ginger (grated)
1 medium tomatoes, chopped
1 red chili pepper
1 green cardamoms
1 pinch asafoetida powder
1/4 teaspoon cumin seed
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon vegetable oil
salt
Preparation
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Rinse and drain the beans. Heat oil and saute cumin seeds, red chilli and green cardamom briefly.
Next, put in the ginger, garlic and saute for a couple of minutes. Add the onions and fry till they turn translucent. Add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. Then add the kidney beans.
Mix the powdered spices together in a bowl and add. Stir fry till it all mixes together. Add about 1/4 cup water and close the lid. Let it cook for about 5-6 minutes on medium.
Add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. Garnish with cilantro if desired.
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