Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)

This rich and gritty kidney bean curry is adapted from Raghavan Iyer's 660 Curries, an extensive and creative collection of Indian creations that are straightforward to follow and easily changed to suit the preferences of the cook. This collection is not vegetarian, but even if you took out the meat and seafood recipes, you would still have a fat cookbook with lots of inviting vegetarian recipes.

The key to this dish is to follow Iyer's method for creating a thick and creamy sauce. Water is added gradually to a blend of spices and tomato paste and simmered down in stages. I did adjust the quantity of water a bit, added some hot chilies, some shredded paneer and made a few other minor adjustments besides. The complexity of this dish is in the taste experience alone, as the preparation is a simple pleasure.

Kidney Beans in a Slowly Simmered Tomato Sauce (Rajma)

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on April 22, 2009 Red kidney beans simmered in a rich and creamy Indian-spiced sauce with shredded paneer cheese Print this recipe Ingredients: 1 cup dried red kidney beans 2 tablespoons ghee or a mixture of butter and oil 3 black cardamom pods 1 6-inch cinnamon stick, broken in half 3 bay leaves 1 small onion, chopped 2-inch piece fresh ginger, minced or grated 2 large cloves garlic, minced 3 fresh green chilies, seeded and minced 5 1/2 oz(160 ml) can tomato paste 1 tablespoon paprika 2 teaspoons sea salt 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne 1/2 teaspoon turmeric 1/2 cup heavy cream 1/2 teaspoon garam masala 1/2 - 2/3 cup paneer cheese, shredded 2 tablespoons fresh cilantro, chopped small handful dried curry leaves Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside. Heat the ghee or butter and oil in a large saucepan over medium heat. When hot, add the cardamom pods, cinnamon sticks and bay leaves and cook for 15 seconds. Add the onion and stir and fry for a few minutes. Now add the garlic, chilies and ginger and stir and fry for another minute or so. Add the ground spices and salt, stir, and add 1/2 cup of water, along with the tomato paste. Cover and simmer, stirring occasionally, for 5 minutes or until the water is evaporated. Stir in another 1/2 cup of water, cover, and simmer until the water evaporates again, stirring occasionally. Repeat one or more times until you have a nice, thick red sauce. Stir in the kidney beans, along with 3/4 cup of water. Bring to a boil, reduce the heat to medium, and simmer uncovered for 15 minutes or until the sauce is thickened. Add the cream, garam masala and shredded paneer, and cook for another few minutes. Stir in the curry leaves and the cilantro, reserving a bit for garnishing if desired. Remove the cardamom pods, bay leaves and cinnamon stick pieces before serving. Makes 4 servings

Other Indian rajma (red kidney bean) dishes you may enjoy:
Mint and Potato Rajma
Curried Red Kidney Beans with Paneer Cheese
Rajma with Sauted Chard