Rajma Curry
Restaurant-quality rajma curry using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- 1 tbspn oil
- ½ tspn ground coriander
- ¼ tspn cumin seeds
- ½ tspn ground cumin
- 50 gm onion (prepared weight)
- ¼ - ½ tspn chilli powder
- 1 tspn red or green chilli
- ¼ tspn curry powder
- ¼ tspn paprika
- 3 tbspn chopped tomato
- ¼ tspn turmeric
- ¼ tspn salt
- 150 ml c46 curry base sauce (see note 1)
- 1 small tin red kidney beans (rajma)
Method
- 1
Slice the onion.
- 2
De-seed (or not if you like it hot) the chilli and chop finely.
- 3
Drain and rinse the kidney beans.
- 4
Heat the oil in a suitable pan and fry the cumin seeds for about .
- 5
Add the onions and red or green chilli and fry, stirring regularly, for .
- 6
Add the ground cumin, ground coriander, chilli powder, curry powder, turmeric and paprika and cook, stirring for adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the chopped tomato, salt and 40 ml of c46 base sauce and cook, stirring for adding a little c46 base sauce if needed to prevent drying.
- 8
Add the kidney beans and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 9
Serve with rice and garnish with a little freshly chopped coriander.