Indian · dinner

Rajma Masala

Name: Rajma Masala
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Dried red kidney beans, soaked overnight, 1 cup; Canola oil, 1 tbsp; Onion, chopped, 2 medium; Tomatoes, pureed, 3 medium; Garlic, 5 cloves; Fresh ginger, grated, 1 tbsp; Green chili, 1; Cumin seeds, 1 tsp; Ground turmeric, 1/2 tsp; Ground coriander, 2 tsp; Garam masala, 1 tsp; Fresh cilantro, 1/4 cup; Cooked brown rice, 2 cups; Salt, to taste; Red chili powder, 1/2 tsp

Kidney beans simmered in a smooth onion and tomato gravy with ginger, garlic and warm spices.

60 min4 servings

36515g66g6g

The Punjabi classic, lightened by skipping the cream. Soak the beans overnight and the rest is simple.

Ingredients

Dried red kidney beans, soaked overnight1 cup
Canola oil1 tbsp
Onion, chopped2 medium
Tomatoes, pureed3 medium
Garlic5 cloves
Fresh ginger, grated1 tbsp
Green chili1
Cumin seeds1 tsp
Ground turmeric1/2 tsp
Ground coriander2 tsp
Garam masala1 tsp
Fresh cilantro1/4 cup
Cooked brown rice2 cups
Saltto taste
Red chili powder1/2 tsp

Steps

Drain the soaked beans and pressure cook them with salt and 3 cups of water until very soft, about 25 minutes.
Heat the oil and crackle the cumin seeds, then cook the onion until golden brown.
Add garlic, ginger and chili, then the tomato puree, turmeric, coriander and chili powder. Cook until thick and the oil separates.
Add the beans with their cooking liquid and simmer for 15 minutes, mashing a few beans to thicken the gravy.
Stir in garam masala and cilantro, and serve with brown rice.

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Adapted from Veg Recipes of India