I woke up to this email from Suzan this morning: Since the last year, I’ve spent almost every Monday afternoon with a bunch of enthusiastic food-loving people teaching them quick and nutritious recipes at my ‘What’s for Dinner‘ classes. These classes mostly last for a little over an hour and include the cooking demo, as well as a lunch-sized portion of the cooked recipe for you to taste. Needless to say, the recipes usually take not more than 30 minutes from stove to plate, and this Instant Rajma Masala or Red Kidney Bean Curry using canned beans is a perfect contender. Since I’m short on time, I love to take the help of canned and frozen food when I can. The trick is to drain and rinse them thoroughly so that there’s no weird after-taste. I was planning on doing this Instant Rajma Masala recipe for one of my upcoming classes – but with the current situation, I have no idea when that will be! Just as well, I think it’s as good a time as any to share it here – after all, this actually was what came to my rescue for dinner tonight, since I ran out of my stock of dried kidney beans. If you enjoyed this recipe, you will surely love my Instant Chana Masala, Chana Aloo and Instant Pot Rajma recipe as well. You can find the web story to this Red Kidney Bean Curry recipe here. To watch more of my other recipe web stories, click here. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
