Rajmah Mutter (Kidney Bean and Green Pea Curry)

Here's another curry that I made while in NZ. I have to admit, it's been long enough that I don't really remember how it came out. But I assume it was good. (Since Iyer's recipes usually are.) But not remarkable. (Since I don't remember it.)

Rajmah Mutter

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1/2 tsp. black peppercorns
• 1/2 tsp. fenugreek seeds
• 25 fresh or frozen curry leaves
• 2 Tbsp. ginger paste
• 1-2 fresh green Thai, serrano, or finger chilies
• 2 Tbsp. ghee
• 2 c. cooked kidney beans
• 2 c. frozen green peas
• 1 c. water
• 1 tsp. coarse sea salt
• 1/2 c. plain yogurt
• 1/2 c. half-and-half (10% MF)
• 2 tsp. cornstarch (cornflour)
• 2 Tbsp. cold water

Directions

1. Combine the coriander, cumin, peppercorns, fenugreek seeds, curry leaves, ginger paste, and chilies and grind to a paste with a mortar and pestle.
2. Melt ghee over medium heat.
3. Add the paste and stir-fry for 30-60 seconds.
4. Stir in the kidney beans followed by the green peas.
5. Add the water and the salt.
6. Bring to a boil and cook, uncovered, stirring occasionally, for 5 minutes.
7. Combine the yogurt and half-and-half and add to the pan.
8. Continue cooking for another 8-10 minutes.
9. Mix the cornstarch into the cold water.
10. Stir the cornstarch slurry into the curry, cook until thickened, and serve.