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Add a photoA tasty curry with kidney beans.
Ingredientes
- Rajma: 400gms (I use the tinned rajma, 2 tins)
- Tomatoes: 2
- Onions: 2
- Green chillies: 4
- Yogurt: ¾ cup
- Cream: ½ cup
- Ginger: 1″ piece
- Coriander powder: 1tbsp
- Turmeric powder: 1tsp
- Chilli powder: 1tsp
- Garam masala: ½tsp
- Coriander leaves: Few
- Salt to taste
- Oil
Direcciones
- Let’s get cooking
- 1. Drain the rajma and fry it in a pan with the coriander powder and grated ginger.
- 2. Remove and keep aside.
- 3. Chop the onions, tomatoes, green chillies and coriander leaves.
- 4. Whisk the yogurt and the cream together.
- 4. Heat oil in a pan and add the chopped onions.
- 5. Sauté the onions and green chillies are brown.
- 6. Add the chilli powder, turmeric powder, and tomatoes.
- 7. Cook until the tomatoes are pulpy.
- 8. Add the rajma and fry for a while.
- 9. Along with the salt, add the beaten yogurt and cream mixture. Boil for 5 minutes.
- 10. Garnish with coriander leaves and serve hot with parathas or rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 65 | 63% |
| Total Fat 7.4g | 9% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 36mg | 2% |
| Potassium 212mg | 6% |
| Total Carbs 7.1g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.05g | 3% |
| Protein 3.0g | 5% |
