Home | Veggie Table - Show #13

Veggie Table - Show #13

Rajma

• ¼ cup (50 mL) -- Ghee
• 19 oz (575 g) -- Can of red kidney beans, drained
• 1 -- Onion, chopped
• 2 tbsp (25 mL) -- Ginger paste
• 2 tbsp (25 mL) -- Garlic paste
• ½ tsp (2 mL) -- Kashmiri masala
• 8 oz (200 g) -- Can of tomatoes (undrained)
• Handful -- Fresh coriander, chopped
• To taste... -- Salt

In a heavy saucepan on medium, heat ghee, add the onion, garlic and ginger. Fry until this pastes is a light brown, then add the Kashmiri masala, beans and tomatoes (including the juice). Turn down the heat and simmer slowly for about 20 - 30 minutes. Garnish with coriander and serve hot with rice.