Red kidney beans Punjabi style

Fibre, iron, magnesium and more – a cup of these can provide one with half of the daily fiber requirement. Beans are often blamed for intestinal gas which is why you must use ginger liberally when cooking these beans as this recipe does. Serve with either naan or rice and a yogurt relish on the side

200 gms. or 1/2 lb rajma (red kidney beans)
Or use one 1.3 lb can of red kidney beans (in which case adjust the salt)
5-6 cups of water
4 thin slices of ginger + 1/2 tsp. of finely chopped ginger
1 tsp. salt
1 ½ tbsp. lemon juice
1/4 tsp. garam masala
1/2 cup cream
3 tbsp. oil
1 tsp. jeera (cumin seed)
4 cloves garlic, chopped
2 whole red dried chilies
1/2 tsp ground pepper
Fresh mint, chopped

  • If using dry beans, wash well and soak overnight
  • Pressure cook beans with sliced ginger. Discard ginger slices when done
  • Mash half the beans or puree in blender, it gives a nicer texture to the rajma
  • Add salt, lemon juice, garam masala and cream
  • Heat oil in a smal pan, add cumin seed, garlic, chopped ginger, red chillies and black pepper. Pour the tempered spices over the beans and stir
  • Garnish with fresh mint and serve with rotis, naan or rice

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