An absolute favourite, especially on a rainy day, which is what is happening today in Sydney. Everyone loves a good rajma curry – whether South Asian or not. Normally, milk cream is used in this recipe to give it that restaurant-style “gravy-ness” but I usually use coconut milk. You could use coconut cream also. So, this is how I cooked this classic red kidney bean curry in BULK.

COOKING STEPS

1. Discard the water from the soaked red kidney beans.
2. Add fresh 2-3 cups of water to them.
3. Add salt.
4. Cook the red kidney beans in a pressure cooker on medium heat. Go for 5-8 whistles. This should cook it soft. If you are cooking on a standard pot and not a pressure cooker, you could be looking at 30-45 mins of boil.
5. Turn off the heat, and let it simmer the built-up heat.
6. Take a deep pot or saucepan, and heat the oil.
7. Add the green chili. As it’s just about to change colour, add the seeds, turmeric, and hing. Mix everything well. Fry for about 45 seconds to a minute.
8. Add the tomato puree.
9. Mix the tomato puree, the seeds, and the spice mix very well.
10. Lower the heat and let the tomato puree cook well. You could cover the pot here.
11. Then, add the coriander powder, cumin powder, paprika, garam masala, and sugar. Mix it really well.
12. Add the coconut milk and the butter. Mix everything well and bring the liquid mixture to a boil. Turn off.
13. Add the sauce to the cooked red kidney beans.
14. Squeeze lemon juice. Add coriander leaves if you have them.
15. Serve with hot rice and yoghurt!