Kidney beans (rajma) with potato curry

Kidney beans (Rajma)and potato curry - A quick simple and fast curry that can be rustled up in minutes when you are short of time. Simple and easy ingredients combined in a spicy gravy a no frills but delicious dish to serve with paratha or rice.

Ingredients:

8 oz precooked kidney beans

2 medium potatoes diced

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon chilli powder

1 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon mustard seeds

1 tomato finely chopped

1 teaspoon tomato puree

1 teaspoon fresh coriander for garnish(optional)

Method:

1.Heat the oil in a pan , when hot add the mustard seeds.

2. Add the tomatoes and the tomato puree and all the spices.Fry till tomato breaks down

3. Add the potatoes and add 1/2 cup water.

4. Cook for 5 minutes then add the kidney beans.

5. Cook for a further 5-6 minutes or until potatoes are tender.

6.Transfer to serving dish and garnish with coriander.

Serve with boiled rice or roti.

You may like:
Five mixed bean curry

Sending to:
Briciole MLLA-26- event brainchild of Susan of The well seasoned cook