Serves 2 to 4


2 onions

1 inch cube ginger

5 cloves garlic Two 15 oz. organic canned kidney beans

2 tbsp canola oil

1/2 tsp cumin seeds

5 oz. organic canned

tomato sauce

1/2 tsp garam masala (or 1/2 tsp curry powder)

1/4 tsp turmeric

salt to taste


• Wash and drain the kidney beans, and set aside.

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• Peel and puree onion, garlic, and ginger in a blender.

• Heat the oil in a pot, and add cumin seeds.

• When the cumin seeds sizzle, turn the heat low, and add the onion-ginger-garlic paste.

• Cook for about 10 minutes on low heat stirring occasionally until the onion puree looks pinkish or appears cooked.

• Add the tomato sauce, turmeric, garam masala, and let it simmer for 5 minutes.

• Add the kidney beans.

• Add salt and additional water to taste.

• Let the kidney beans cook for about 15 minutes.

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