Rajma (Kidney Bean Curry) Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by DiamondGirl amanecer
Reviewed: Apr. 22, 2010
This is very good way to prepare kidney beans. I didn't have a pressure cooker, so I cooked it in a skillet. The dish is perfectly seasoned, spicy and very nutricious. Next time I will serve it with a light vegetable salad.
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Photo by DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Jan. 16, 2010
This was a wonderful recipe. The aroma of blooming all the wonderful spices made my mouth water before even starting up the pressure. I had garlic naan bread instead of rice. Instead of the mortar, I used a small food processor and ran it until everything was smooth. Whole Foods has some terrific garam masala. I can hardly wait to try some of your other recipes.
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Reviewed: Dec. 4, 2009
Thanks for sharing this delicious, spicy vegetarian recipe with a nice hint of heat from the chilli peppers. I used all of the ingredients but I had to make a few changes in the preparation method because I don't have a pressure cooker and had only canned kidney beans. At the Step 4 part, I added my rinsed canned beans to the pot and added just enough water to cover the beans (not the full amount listed in the ingredients) and give a bit of sauce. I then brought the curry to a boil and let it simmer for about 10 minutes or so. The whole dish was prepared in about 40 minutes. I served it with jeera rice as suggested. It was really tasty and satisfying and I'll be making it again. I look forward to trying more of the other recipes that you've posted on AR.
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Cooking Level: Intermediate

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