Best 2 Kidney Bean Chili Indian Style Rajma In Masala Recipes

**Dive into the Realm of Kidney Bean Chili: A Culinary Symphony of Indian Rajma and Enticing Side Dishes**

Embark on a tantalizing culinary journey with kidney bean chili, an Indian-inspired symphony of flavors known as rajma masala. This delectable dish takes center stage, brimming with tender kidney beans enveloped in a vibrant, aromatic masala sauce. A harmonious blend of spices, including cumin, coriander, and ginger, dances on your palate, complemented by the subtle tang of tomatoes and the warmth of green chilies. Accompanying the rajma are an array of enticing side dishes, each a culinary masterpiece in its own right. From the fluffy and aromatic jeera rice, delicately infused with cumin, to the crispy and golden-brown papadum, a perfect accompaniment to the chili's richness. Dive into this symphony of flavors and textures, and let your taste buds embark on an unforgettable adventure.

Let's cook with our recipes!

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Rajma (Indian Red Kidney Bean Curry) image

This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section.

Provided by redz1985

Categories Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans red kidney beans, undrained
2 teaspoons canola oil or 2 teaspoons corn oil
1 teaspoon cumin
1 teaspoon garlic, chopped
1/2 teaspoon gingerroot, chopped
1 (14 ounce) can tomato sauce
1/2 chopped onion
1 tablespoon rajma, masala if desired (or more) (optional)
1/2 teaspoon salt
1/2 teaspoon chili powder (optional)
sliced onion (to garnish)
1 tablespoon chopped coriander (to garnish)

Steps:

In a medium pot, heat oil. When hot, add cumin.
Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
Add onions and stir until onion turns clear and add the tomato sauce.
Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
You adjust the spices accordingly, while tasting along.
Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

Nutrition Facts : Calories 409.9, Fat 6.4, SaturatedFat 0.6, Sodium 1637, Carbohydrate 70.3, Fiber 20.3, Sugar 10.4, Protein 22.9

KIDNEY BEAN CHILI, INDIAN STYLE (RAJMA IN MASALA)

Kidney Bean Chili, Indian Style (Rajma in Masala) image

This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as possible, but you may also use suitable substitutes as mentioned. This is from "Vegetable Delights" by Malini Bisen. Note: Prep. time does not include pre-soaking time for the beans.

Provided by Anu_N

Categories Curries

Time 1h40m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups uncooked kidney beans
1 medium onion, peeled,quartered and
2 medium onions, peeled,finely chopped
1/2 inch ginger, peeled,chopped
1 tablespoon coriander seed
1 green chili pepper
4 red chili peppers
1/2 teaspoon cumin seed
1/4 inch turmeric or 1/8 teaspoon turmeric powder
10 black peppercorns or 10 black pepper, to taste
2 cinnamon sticks or 1/8 teaspoon ground cinnamon
2 tablespoons ghee or 2 tablespoons clarified butter
1 teaspoon dried mango powder
2 teaspoons salt
3 cups water

Steps:

Wash the kidney beans well and soak in water overnight.
Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
Heat ghee in a large saucepan over medium-high heat.
Add the chopped onions and saute until golden brown.
Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
Pour 3 cups of water and add the crushed beans.
Mix well and bring to a boil, twice.
Serve hot over steamed rice, chappatis, or whole-wheat tortillas.

Tips:

Soak the kidney beans overnight: This will help them cook evenly and reduce the cooking time.
Use a variety of spices: This will give your chili a complex and flavorful taste. Some good options include cumin, coriander, turmeric, and red chili powder.
Don't be afraid to add heat: If you like spicy food, add a few chopped green chilies or a pinch of cayenne pepper to your chili.
Simmer your chili for at least 30 minutes: This will allow the flavors to meld and develop.
Serve your chili with your favorite toppings: Some popular options include sour cream, shredded cheese, and chopped cilantro.

Conclusion:

Kidney bean chili is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover kidney beans. With a few simple ingredients and a little bit of time, you can make a delicious pot of chili that your whole family will enjoy. So next time you're looking for a comforting and flavorful meal, give kidney bean chili a try.

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