C46 Rajma Curry

This recipe is typical all over the Punjab and is also sold on the streets and has been adapted here to the BIR style.

Ingredients

For 1	Continued...
1 tbspn oil	½ tspn ground coriander
¼ tspn cumin seeds	½ tspn ground cumin
50 gm onion (prepared weight)	¼ - ½ tspn chilli powder
1 tspn red or green chilli	¼ tspn curry powder
¼ tspn paprika	3 tbspn chopped tomato
¼ tspn turmeric	¼ tspn salt
150 ml c46 curry base sauce (see note 1)	1 small tin red kidney beans (rajma)

Preparation

Slice the onion.
De-seed (or not if you like it hot) the chilli and chop finely.
Drain and rinse the kidney beans.

Cooking - About 7 min

Heat the oil in a suitable pan and fry the cumin seeds for about 15 sec.
Add the onions and red or green chilli and fry, stirring regularly, for 2 min.
Add the ground cumin, ground coriander, chilli powder, curry powder, turmeric and paprika and cook, stirring for 1 min adding a little c46 base sauce if needed to prevent drying and burning.
Add the chopped tomato, salt and 40 ml of c46 base sauce and cook, stirring for 1 min adding a little c46 base sauce if needed to prevent drying.
Add the kidney beans and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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