A beautiful thick curry made with kidney beans and tomatoes and aromatic spices.
INGREDIENTS
- 580ml jar Bombay tomato soup
- 540ml can Red kidney beans or rajma Rinsed
- 1 Small onion Finely diced
- 1 tbsp Ginger-garlic paste
- 1/2 cup Canned or frozen corn
- 1 tbsp Ghee
- 2 cups Steamed basmati rice For serving
- Kosher salt To taste
- 1/2 tbsp Green chillies Finely chopped
- 1 tbsp Cilantro Finely chopped
METHOD
- Preheat a pot over medium heat. Melt ghee then add finely diced onion and ginger-garlic paste.
- Add a pinch of salt to bring out moisture from the vegetables and to reduce cooking time. Cook for 3-4 minutes or until onions are golden brown.
- Add red kidney beans and Bombay tomato soup. Add corn and season. Bring the rajma up to a simmer. Taste and adjust for seasoning.
- Serve warm over steamed basmati rice garnish with green chillies and cilantro.
