Rajma Chawal

<img.src=''img.png'' alt=''rajma_chawal'' />” width=”660″ height=”495″></a>I had 3 appointments to attend yesterday starting with the physio at 10. My 10 o’clock was in Balbriggan and the other 2 were in Dublin in the afternoon. It was a long day but thankfully I had my chauffeur there and available all day. My first appointment finished at 10:30 so we went home to have a cup of tea before heading to Dublin. While I was sitting there sipping on my tea I remembered we wouldn’t be home till 5 or 6. Knowing that we’re always half starved on the way back and if there’s no dinner waiting at home we’ll end up giving into fast food I decided to cook. I grabbed 2 cans of kidney beans from the press and thought of Rajma even though I’ve never actually tasted it before. I consulted the google machine for a recipe, found one and read it through once. I had no time for dilly dally so I either committed it to memory and made Rajma or forgot a couple of things and made something like Rajma. My apologies to our Punjabi everyday cookers if I’ve got this one wrong. I would be very happy to hear from you to let me know. What ever it was though it was gorgeous. I cooked it to have for dinner when we came home that evening but Thomas and I ended up having it for lunch before we left. Thankfully there was plenty left for dinner as well. Twice the pleasure!</div>
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Rajma Chawal

Total Time: 30 minutes

Number of servings: 5

Per Serving 86 calories

Fat 6 g

Carbs 8 g

Protein 1 g

5


Ingredients

Kidney beans 2 tins

Oil 2 tbsp

Potatoes 3 small cut in 4

Onion 1 Chopped

Whole garam masala 1tbsp

Turmeric 1 tsp

Chopped Tomatoes 3/4 tin

Red chilli Powder 1 tsp

Cumin Powder 1 tsp

Coriander Powder 1 tsp

Curry Powder 1/2 tsp

Water 1 cup

Salt to tast

Instructions

  1. Heat a pot with the oil.
  2. Add Potatoes and cook for few minutes until it's a little brown.
  3. Add onions, whole garam masala and turmeric and cook for 3 minutes.
  4. Add the chopped tomatoes. Season with salt and add red chilli powder, cumin, coriander and curry powder and simmer for about 5 minutes.
  5. Add 1 cup of water and simmer until the potatoes are cooked and the Kidney beans are soft to touch. As far as I know the Rajma gravy shouldn't be watery so if yours is maybe just mash one or 2 of the potatoes with a fork to thicken it. Serve with rice, naan bread or puri.
  6.