Rajma Tarkari, a Traditional Nepali Kidney Bean Curry

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    This traditional Nepali curry is made from kidney beans and gravy. This is eaten as a main dish and tastes best when served with Nepali roti or rice.

    Rajma Tarkari, a Traditional Nepali Kidney Bean Curry
    Author: 
    Recipe type: Main Dish
    Cuisine: Nepali
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4-6
     
    This traditional Nepali curry is made from kidney beans and gravy. This is eaten as a main dish and tastes best when served with Nepali roti or rice.
    Ingredients
    • 1 can kidney beans, washed and drained
    • 1 medium onion, diced
    • 1 tablespoon canola oil
    • salt to taste
    • ¼ cup of skim milk
    • 1 garlic clove diced
    • 1 teaspoon paste ginger
    • ½ teaspoon turmeric powder
    • 1 teaspoon garam masala
    • 1 green chili, thinly sliced
    • 9 black pepper kernels
    • 1 small tomato, chopped
    Instructions
    1. Heat the canola oil in a pan on a stove on medium to high heat.
    2. Add in the onions and mix continuously until the onions turn a light golden brown color
    3. Then, add in the tomatoes, turmeric, and garam masala. Mix and boil for about 2 minutes.
    4. Add in the milk, ginger, green chili, and pepper kernels and mix.
    5. Finally, add in the kidney beans and boil 10 minutes on low to medium heat.
    6. Serve with rice.
    Rajma Tarkari
    Rajma Tarkari. Taken from odiahandisaala.blogspot.ca.

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