Punjabi Rajma (Kidney Bean and Tomato Curry)

Ingredients

  • 1 15-ounce can red kidney beans, drained
  • 1 1/2 tablespoons sesame oil
  • 1/2 medium onion, minced
  • 1 small garlic clove, minced
  • 1/2 inch of ginger, peeled and finely chopped
  • 1 hot red or green chiles stemmed, seeded, and finely chopped
  • 1 medium tomato, stemmed and chopped
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 teaspoon ground cumin
  • Pinch of turmeric
  • Juice of 1/2 lemon
  • 2 tablespoons parsley, finely chopped
  • Salt

Description

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