Rajma - Aloo / Kidney Beans & Potato Curry

I am reposting this for Jihva - Rajma, guest hosted by Divya and the event creator is Indira. Irrespective of eating habits, beans are an integral part of Indian cooking. The protein rich beans are used to create a wide array of delicious dishes ranging from enchanting breakfasts to delectable dals / sambhars (Indian stews), scrumptious subjis (Curries), delightful desserts and many more. Today on VeggiePlatter, it's time for the gorgeous, red kidney beans to shine. This beans have been used to create a palate pleasing curry which goes well with rotis / pooris.

Ingredients: Rajma / kidney beans - 1 cup or substitute with canned beans. Chopped potato, onion and tomato - 1 cup each ( or two of each vegetable) Grated ginger & cumin seeds - 1 tsp each Cumin powder & coriander powder - 1/2 tsp each (optional) Chillie powder - 1 tsp Salt to taste Oil - 2 Tbsp Chopped cilantro for garnishing

Cooking Part: Wash and soak dry kidney beans in water overnight or 8-10 hours. Drain the water. Cook the beans with sufficient water in a pressure cooker till done.Throw away the water used to cook the beans. Alternatively cook in a sauce pan on stove top till the beans are soft but not mushy. Turn off the stove. If using canned beans, skip the cooking part.

Heat oil in a wok / deep pan. Add cumin seeds and fresh ginger to it. When they start to brown, add the onion and turmeric powder. Saute till onion turns translucent and then add potato & tomato to it. Cook till potatoes are done. Add a cup of water if needed. Add the cooked beans, chillie powder, salt, coriander powder and cumin powder to the onion - potato mixture. Taste and adjust the quantities of the spices if neccessary and also add some water if the curry is too thick. Let it simmer for 10 - 15 minutes on low to medium flame. Turn off the stove. Garnish with cilantro.

Originally published on May, 24 2007 as 'R' entry for Nupur's A - Z of Indian vegetable series. Comments