North Indian · Lunch, Dinner
Kashmiri rajma
Kidney beans simmered with fennel and dry spices in the Kashmiri Pandit style, no onion or garlic.
- Calories
- 598 kcal
- Protein
- 24 g
- Carbs
- 97 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 220 g Kidney beans (tinned, drained)
- ¾ tomato Tomatoes
- 4 g Fennel powder (saunf)
- ¾ tsp Chilli powder
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 5 g Coriander
- 60 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, add the fennel powder and chilli powder and stir for 30 seconds.
- Add the tomato and cook 6 minutes until pulpy.
- Add the kidney beans with a splash of water, simmer 12 minutes, mashing a few beans to thicken, and season with salt.
- Finish with coriander and serve with the rice.
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