Red Kidney Beans in Spicy Sauce (Rajma)

From From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining

Cookbook

Author(s): Pushpa Bhargava

Page 62

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kathleen440

12 years ago

★ ★ ★ ★ ★ 5/5

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Yummmm. This is so easy, especially if you already have the precooked masala on hand. I used canned/drained/rinsed beans, and ended up adding about 1/2 cup of water and 1/2 teaspoon of salt to the recipe to get the consistency and flavor I wanted.

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