Winters are for comfort food and Rajma chawal is a favourite for many of us. Spiced kidney bean curry with ginger, chilli and cumin, this hearty curry is served with plain rice, pickled salad, and green chillies. Traditionally the curry is slow cooked and includes several steps to get the that rich luscious gravy Rajma is known for. I’ve been using the Knorr Veggie Cook’s Essential Range smoked chilli and tomato flavour. The smokiness in the stock pot and the vibrant colour gives the kidney bean curry a delicious rich flavour and depth. This recipe is perfect for a midweek family meal that’s simple and accessible. The Knorr Veggie Cook’s Essentials Range is vegan friendly and gluten free as well. It also comes in two other flavours: Kaffir Lime & Ginger and Paprika & Sun-dried Tomato.
Heat oil in a large saucepan over a medium flame. Add cumin seeds and as they sizzle add onions. Fry for 10-12 minutes as they soften and go light brown
Add the garlic and fry for a minute stirring well. Add kidney beans along with the Knorr smoked chilli tomato stock pots and coriander powder. Stir well for a minute
Add pepper and season to taste. Add water and bring to a boil. Simmer for 15 minutes over a low heat with the lid on. Stir halfway through cooking
Mash a few of the kidney beans to thicken the curry slightly. Turn the heat off and add lime juice, coriander, and ginger to garnish. Serve warm with chapattis or pulao.