Bhanvi Sharma (23) Masterstudent Nutrition & Health. You encounter all the flavours of the world in our WUR community. Bhanvi Sharma (23), a Master’s student of Nutrition & Health, shares a recipe for Rajma, a kidney bean curry from northern India.
‘Rajma, or kidney bean curry, is a dish from northern India. My mother would prepare this dish for us during cold months. A bowl of rajma ke sabji with chapatti — Indian flatbread — used to feel like a warm hug from her. Now I’m here in Wageningen, thousands of kilometres from my home, this bowl of curry reminds me of my family back in India.’
For 4 portions
Ingredients:
- 2 tins of kidney beans
- 1 large onion, chopped
- 1 green chilli
- 4 thin slices of ginger
- 5 cloves of garlic, finely chopped
- 1 tin of tomatoes
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 tsp red chilli powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp black pepper
- 2 tsp coriander powder
- Dash of cinnamon
- Salt to taste
- Water
Preparation:
- Heat the oil in a pan and add the cumin seeds. Wait for them to splatter and add the garlic and onions.
- Sauté until they get brown. Add all the spices and mix well.
- Add the tin of tomatoes and squish the tomatoes using the back of the ladle.
- Cook for 10 minutes. Then add the 2 tins of kidney beans, one with the liquid and one without the liquid.
- Add water if necessary to get the right consistency for the curry.
- Let it simmer on low heat for 20 minutes. Turn off the heat and serve the curry hot in a bowl with yogurt and chapattis.
