Rajma (kidney bean curry)

Rajma (kidney bean curry)

3.5 29 évaluations

Prép. 30min

Total 45min

4 portions

Ingrédients

Everyday Indian curry paste

cumin seeds
30 g
dried bay leaves
2 - 3
coriander seeds
30 g
whole cloves
1 tsp
black cardamom pods
12
cinnamon quill
½
black peppercorns
¼ tsp
Kashmiri chilli powder
2 tsp
ground ginger
1 tbsp
ground turmeric
2 tsp
brown onions (approx. 700 g), cut into quarters
5
fresh long green chillies trimmed and cut into halves (optional)
2
garlic paste (see Tips)
1 tbsp
ginger paste (see Tips)
1 tbsp
ghee (see Tips)
40 g
canola oil
40 g
fresh curry leaves
30
canned whole tomatoes
800 g
brown sugar
1 tbsp
Vegetable stock paste (see Tips)
1 tbsp
sea salt
1 tsp

Rajma (kidney bean curry)

canola oil
30 g
brown onions (approx. 450 g), cut into quarters
3
ginger paste (see Tips)
1 tsp
salt
1 ½ tsp
ground black pepper
½ tsp
garam masala (see Tips)
1 tsp
Greek-style natural yoghurt
125 g
canned kidney beans rinsed and drained (approx. 500 g after draining)
800 g

Niveau

facile

Infos nut. par 1 portion

Sodium 1406.9 mg

Protides 12.9 g

Calories 1371.8 kJ / 326.5 kcal

Lipides 15.3 g

Fibre 13.4 g

Graisses saturées 3.7 g

Glucides 28.3 g

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Également présenté dans

Flavours of India 98 Recettes
Australie et Nouvelle-Zélande

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