Rajma
A hearty Punjabi red kidney bean stew in a spiced tomato-onion sauce with ginger, garlic and garam masala — the classic "rajma chawal," traditionally served with basmati rice.
Ingredients
- ghee (clarified butter)2 tbsp
- bay leaf1 leaf
- cumin1 tsp
- onion2 pcs
- garlic3 cloves
- fresh ginger1 tbsp
- canned tomato400 g
- ground coriander1 tsp
- ground turmeric0.5 tsp
- ground chili pepper1 tsp
- salt1 to taste
- canned red beans600 g
- water400 ml
- garam masala1 tsp
- basmati rice for serving300 g
- cilantro15 g
Instructions
In a saucepan or deep skillet, heat the ghee, add the bay leaf and cumin seeds, and fry for 30 seconds until the spices become fragrant.
Add the chopped onion and cook over medium heat for 8–10 minutes, stirring often, until deep golden brown.
Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Pour in the crushed canned tomatoes and simmer for 8–10 minutes, until the mixture thickens and begins to release its oil.
Add the ground coriander, turmeric, ground chili pepper and salt, stir, and cook through for 2 minutes.
Add the beans, pour in 400 ml of water, stir, and bring to a boil.
Reduce the heat to low, cover with a lid, and simmer for 20–25 minutes, stirring occasionally; toward the end, mash about a quarter of the beans with a masher for a thicker sauce.
Season with garam masala, stir, and keep on the heat for another 2 minutes.
Serve hot with cooked basmati rice, sprinkled with fresh cilantro.
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