Spicy Kidney Beans with Tomato and Yogurt Sauce


Visit the Indian Food Glossary for information on the ingredients in this recipe
Spicy Kidney Beans with Tomato and Yogurt Sauce

Craving kidney beans, I soaked some dried ones and the next day decided to make this variation of the ever popular rajma. I was originally going to use paneer in this recipe, but forgetting to pull a block from the freezer, figured goat cheese would also work well in this tart and hot dish. The resulting fusion-style rajma was a taste experience that was popular with my dinner companions.

Spicy Kidney Beans with Tomato and Yogurt Sauce

Spicy Kidney Beans with Tomato and Yogurt SauceSpicy Kidney Beans with Tomato and Yogurt Sauce
Recipe by
Cuisine: Indian
Published on October 12, 2009

Kidney beans simmered in a rich, creamy, tangy and spicy tomato and yogurt gravy

Preparation: 10 minutes
Cooking time: 30 minutes

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Ingredients:
  • 1 1/4 cup dried kidney beans (4 cups cooked or 2 14 oz cans)
  • 1 cup plain yogurt
  • 2 tablespoons chickpea flour (besan)
  • 1 clove garlic, minced or crushed
  • 1 teaspoon sea salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 3 to 4 green or red chilies, seeded and finely chopped
  • 1/3 cup soft unripened goat cheese, mashed with a fork
  • 2 tablespoons oil
  • 1 inch fresh ginger, minced or grated
  • 1/2 teaspoon asafetida
  • 1 large tomato, finely chopped
  • 1 teaspoon garam masala
  • 2 tablespoons fresh parsley, chopped
Instructions:
  • Rinse the kidney beans and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside.

  • Whisk together the yogurt and chickpea flour until smooth. (The chickpea flour helps to prevent the yogurt from curdling.) Stir in the garlic, salt, turmeric, cayenne, chilies and goat cheese. Set aside.

  • Heat the oil in a large saucepan over medium heat. When hot, toss in the ginger and asafetida and stir for a few minutes. Now add the tomato and garam masala and simmer until the tomato thickens — about 5 minutes.

  • Stir in the cooked kidney beans and the yogurt mixture. Bring to a boil, reduce the heat to low, and simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency. Garish with the parsley and serve over hot rice, along with naan bread.

Makes 4 to 6 servings

Spicy Kidney Beans with Tomato and Yogurt Sauce

Other kidney beans curries you will want to try:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer
Mint and Potato Rajma
Curried Red Kidney Beans with Paneer Cheese
Nigerian Baked Beans

On the top of the reading stack: Castle to Castle by Louis-Ferdinand Celine

Audio accompaniment: La Bella Vista by Harold Budd

19 comments:

MeetaK said...

I love his book too. It'S sensational. I think I missed this recipe though - it looks simply wonderful!

Mansi said...

that looks lovely Lisa, and a great twist on traditional kidney beans curry:)

btw, I just announced a recipe contest, hope you can find time to send in something sweet and delicious! check out details on my blog!

Johanna said...

looks lovely and creamy - true comfort food!

Shri said...

Looks truly delicious!

Ivy said...

Looks lovely and sounds delicious.

A 2 Z Vegetarian Cuisine said...

Lovely fusion between Kadhi & Rajma, looks delicious.

Susan said...

I've been resisting 600 Curries for so long (I have several Indian cookbooks already), but I'm going to cave with this recipe (and put it on my Xmas wish list). Lisa, it looks and sounds just fantastic.

Ricki said...

Looks just wonderful. I know you love this book and have been thinking about getting it for a while... I think the time has come!

eatme_delicious said...

I always assumed you used fresh paneer and that frozen paneer wouldn't be that good. Now that I know, I might pick up some frozen paneer because I've seen it at Superstore. This dish looks incredibly awesome. I've only made one thing from 660 curries... this should be the second thing!

Lisa said...

Fresh paneer is best, but it does freeze well too. I am embarrassed to admit that I haven't made paneer from scratch yet!

660 Curries is a staple addition to any kitchen. Love that book.

Spice Rack said...

This looks great and I'm sure it'll be good for a cold day. Curries seem to always warm you up inside.

Bellini Valli said...

Wow this is a keeper Lisa.

basil said...

Thanks for this one - it was awesome!

Vicci said...

For heavens' sake, Lisa, I just finished dinner and this recipe has my mouth watering already.
:)

Parita said...

Sounds very delicious Lisa!

Paris Paul said...

I love the receipes you detail. I have printed this last one off for my wife as I know its a recipe she'll want to try. Thank you.

Neomi said...

Just wanted to thank you for this
Recipe. It was so SO good!

Spice Rack said...

kidney beans can also be sauteed with meat. I want my kidney beans to be spicy just like this one. It doesn't need to have rare herbs and spices, it only needs regular spices and herbs found in your wonderful spice rack.
Kidney beans are not difficult to prepare and it has a good flavor. Thank you for the post, it is a lovely dish.

Amsterdam Travel said...

I love eating kidney beans. My grandmother used to use them a lot and I guess you coudl say I grew up with them in my diet.

I have never eaten them with yogurt sauce though. I must try it.