Rajma

Rajma means kidney bean in Hindi and this healthy and delicious curry is eaten throughout the northern states of India, particularly the Punjab. Traditionally, raw red kidney beans are soaked overnight and then softened in a pressure cooker for 20 minutes or cooked in a regular pan for around 50 minutes. I find using jarred or tinned red kidney beans more time-efficient and the result is an equally delicious vegan curry that has complexity and depth of flavour from all the spices.