Quick Rajma Curry
70% authentic · Indian Fusion
A simplified and quicker version of Rajma Masala, using canned kidney beans and fewer spices for a weeknight-friendly meal. Still flavorful and satisfying.
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Ingredients
- Canned red kidney beans2 cans (15 oz each)
- Onion1 medium
- Garlic cloves3
- Tomatoes (canned diced)1 can (14.5 oz)
- Vegetable oil1 tbsp
- Curry powder2 tsp
- Cumin powder1 tsp
- Saltto taste
- Water or vegetable broth1/2 cup
- Fresh cilantrofor garnish
- Plain yogurt (optional)for garnish
Steps
- 1
Drain and rinse canned kidney beans.
- 2
Finely chop onion and mince garlic cloves.
- 3
Heat vegetable oil in a pan over medium heat.
- 4
Add chopped onion and sauté until softened, about 5 minutes.
- 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Stir in curry powder and cumin powder. Cook for 30 seconds.
- 7
Add canned diced tomatoes (undrained) and rinsed kidney beans. Stir well.
- 8
Pour in water or vegetable broth. Add salt to taste.
- 9
Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- 10
Garnish with fresh cilantro and a swirl of yogurt if desired.
