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KIDNEY BEANS - RAJMA

Rajma is a northern India breakfast meal served with flat bread , chapattis.

Dark kidney beans provide us with excellent source of iron and fiber.

Ingredients:

 

  • 2 cups kidney beans, cooked

  • 1 tomato, cut fine

  • 1 onion, cut fine 

  • 2 tbsps. Himalaya Gourmet Tikka Masala or Vindalo Masala (paste)

  • 1 tbsp. vegetable oil

  • 2 tbsp. coriander leaves, chives or green onions for garnish

  • salt to taste

 

Method:

 

In a pan, on medium heat,

cook onion in vegetable oil.

Stir in tomatoes, Himalaya Gourmet Tikka Masala or Vindalo Masala.

Add beans and salt.

Simmer until tender.

Garnish with coriander leaves or chives

Serve with

nan or chapattis or bread.

MUMBAI POTATOES

Ingredients

 

  • 2 lbs. small potatoes

  • 2 onions diced fine

  • 2 tomatoes diced fine

  • 2 tbsps. Himalaya Gourmet Vindalo Masala (paste)

  • 1 tbsp. vegetable oil

  • coriander leaves or chives for garnish

  • salt to taste

 

Method:

 

Place the potatoes, the vegetables,

Himalaya Gourmet Vindalo Masala,

salt and the vegetable oil in a baking pan.

Mix well.

Cover with foil.

Bake for 35 mins. at 350 F.  

Serve on a platter garnished with coriander leaves.

 

Tip:  When baking or roasting to avoid any fumes, place a bowl of water in the oven.

Cherry Tomato Vindalo

​

Serves 4

​Ingredients:

1 tbsp. vegetable oil
2 cups cherry tomatoes

1 cup diced onion
2 tablespoons Himalaya Gourmet Vindalo Masala (paste)
½ cup tomatoes, chopped.

½ cup water: salt to taste.


Method:  

In a small pan, heat vegetable oil

over medium heat.

Fry onions for a minute. Add diced tomatoes,

Himalaya Gourmet Vindalo masala and 1/2 cup of water.

Cover and simmer for two minutes. Add cherry tomatoes and lower heat.

Simmer until obtained the desired consistancy about  5-8 minutes.

Add salt to taste.

Serve warm over rice or noodles.

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​

Mixed Vegetable Vindalo (Hot)

 

4-6 servings

for less heat reduce vindalo to 2 tbsps.

Ingredients:

4 cup assorted diced vegetables such as string beans,squash, red peppers,carrots, etc.

1/2 cup corn. 1/2 peas

1 cup cooked white kidney beans(optional)

1 tbsp. vegetable oil
½ cup onion, diced

1 cup tomato, diced
3-4 tablespoons Himalaya Gourmet Vindalo Masala (paste)
1 cup water

Salt to taste.

 

Method:

Heat vegetable oil in a large pan on medium-high heat.

When oil is hot, add diced onion.

Cook until onions are soft and lightly browned, about 1 minutes.

Add beans, Himalaya Gourmet Vindalo masala, diced tomato, vegetables and a cup water. Lower heat.

Cover and simmer for 5 minutes.  Check periodically to be sure there is enough liquid in the pan.

Add ½ teaspoon brown sugar and more water as needed.

Add salt to taste.

Serve on toast.

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