Rajma (Red Kidney Bean Curry)

Ingredients:

2 Mishra’s Curry Cubes

2 x 400g cans red kidney beans, drained and rinsed under running water

2 tbsp oil (vegetable, canola, or sunflower cooking oil)

1 tsp cumin seeds

2 medium onions, finely chopped

2-inch ginger root, julienned

6 cloves of garlic, minced

2 fresh green chilies, finely chopped

2 large ripe tomatoes, chopped into 1-inch cubes

3 cups warm water

Fresh coriander leaves for garnish, finely chopped (optional)

Step one

In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the chopped onion and fry until softened. Add the ginger and garlic and fry for 2 minutes. Add the green chillies, tomatoes and Curry Cubes and cook until the oil separates from the masala.

Step two

Add the red kidney beans, warm water and salt to taste. Cook until the beans are soft, approximately 10 minutes. Mash some of the beans roughly to thicken the sauce.

Step three

Garnish with coriander, if using, and serve hot with rice and Indian breads.