Would you believe it if I tell you that this gravy of kidney beans didn’t use even a single drop of oil??? Besides the property that kidney bean lowers blood sugar, now you can take the benefit of making it entirely without oil. And trust me, the flavour of it is as good as that of rajma with oil. Few ingredients and a healthier choice. However if you plan to reduce your carb intake, AVOID chapati and rice with it. Why? Because kidney beans already have enough carbs for a full nutritional value. Pair it will green salad or simply eat it on its own. A little twist, add capsicum as a garnish on top of this rajma curry along with some coriander leaves.
250 grams boiled kidney beans. ( for 1 person)
1 small onion. Grind it to paste
1 small tomato. Grind it to paste
1/4 tsp or less turmeric powder
1/4 tsp coriander powder
1/4 tsp chili powder.
1/4 tsp garlic paste.
Put a non stick pan on stove. Make it hot. Add onion and tomato paste with some water. Cook it until water dries up and you need to re add the water.
Now add spices and garlic along with the water. Cook it until water dries again and again and spices gets cooked, garlic looses its bitter flavour. Once you find your masala is nicely cooked, add kidney beans. Put water to mix the masala with the beans to combine them nicely and they get well blended. Your kidney beans are ready.
S.M.ART FOODZ 