My British Wife Makes Rajma Chawal (Kidney Bean Curry) | The Modern Singhs

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Hello and Sat Shri Akal to all our amazing subscribers!

We are so sorry we have not posted a cooking video in quite some time, Abbey's pregnancy has been quite hard for the past few months with issues with morning sickness and sensitivity to smell, but finally she is starting to feel like herself again! So we hope you guys enjoy this new cooking video, we missed cooking for you all! We will list our recipe below, we hope you love it!!

THE RECIPE

Ingredients:
3 red/brown onions
Bowl full of kidney beans (pre soaked for 5-6 hours to ensure they are soft)
Tin of chopped tomatoes/chopped fresh tomatoes
Half of a full clove of garlic
2 green chillis
Handful of ginger
1 chopped potato
Basmati rice (varies depending on serving size)

Pre soak your kidney beans in water with 1 teaspoon of salt for 5-6 hours before cooking to ensure they are softer. Peel and chop one potato and put this to the side with the kidney beans also for later. Peel and cut the onions, ginger, garlic, green chillis, and grind together. Heat up oil in pan (just enough to cover the bottom of the surface) and add a pinch jeera (cumin seeds) until they brown. Add the grinded vegetables to this, and stir. While doing this grind up chopped tomatoes. Once this is fried for a few minutes then add the tomatoes and stir. Next, add 1 teaspoon of salt, 1 teaspoon of black pepper, half a teaspoon of chilli powder, 1 teaspoon of turmeric powder, half a teaspoon of garam masala, and stir. Stir until the colour changes to be dark, adding water every now and again as needed. Add rajma and potatoes to this and cover with lid for 5 minutes. Then, remove lid and add enough water to this until the rajma are fully covered, and put the lid back over the pan. You can cook this either in the pressure cooker for around 5 whistles (made sure the pressure cooker is half full with water if doing this), or you can simmer for a couple of hours, checking in and stirring every now and again to ensure it is not burning. Add more salt if needed, and I enjoy adding in coriander at the end for more flavour.

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The Modern Singhs

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