rajma curry.
2 tbsp oil.
1 Htsp cumin seeds.
1 bay leave.
1 cinnamon stick.
1 1/2 onions finally chopped.
1 green chilli finally chopped.
1 1/2tbs G&G paste.
4 tomatoes blended or 1 tin of plum tomatoes blended.
1 tsp chilli powder.
1 tsp turmeric powder.
2 1/2 tsp coriander powder.
1 tsp salt.
3 tins of kidney beans. 425g tins.
500ml stock or water, add more if it gets too thick.
chopped coriander.
Add the oil to the pan on a medium heat and fry cumin seeds,bay leave,cinnamon stick for minute.
Now add the onions and fry till soft. Then add G&G paste, green chilli and fry for a minute.
Add the tomatoes and cook till the oil starts to come out.
Then add chilli powder, turmeric powder, coriander powder, salt and stir for 30 seconds.
Add the kidney beans and stock, stir and bring to the boil, then turn the heat down to very low.
Cook for 45 minutes with the lid on. Stir hard to brake up some of the beans. Stir in coriander yummy.
Topic: rajma curry recipe with photos. (Read 16982 times)
