South Asian · 45 min · Medium · 4 servings

Rajma

Name: Rajma
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp neutral oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tomatoes, pureed; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; ½ tsp chili powder; 2 cans red kidney beans, drained and rinsed; 1 tsp garam masala; 1 handful fresh cilantro, chopped; salt, to taste

The North Indian kidney bean curry that's built for batch cooking — onions taken deep golden, tomatoes cooked until the oil separates, and a few beans mashed against the pan for a thick, creamy gravy without a drop of cream.

~220 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-protein

Plan it:

Method

1
Brown the onion
⏱ 9 min
Heat the oil in a wide pan over medium heat. Add the onion and cook, stirring now and then, until deep golden — not just softened. This is where the depth of the curry comes from, so don't rush it.
2
Aromatics and ground spices
⏱ 1 min
Add the garlic and ginger and cook for a minute until the raw smell goes, then stir in the cumin, coriander, turmeric and chili powder and toast them for a few seconds.
3
Cook out the tomatoes
⏱ 8 min
Add the pureed tomatoes and cook, stirring occasionally, until the masala is thick and the oil starts to separate at the edges of the pan.
4
Simmer the beans
⏱ 22 min 30 sec
Add the kidney beans with enough water to just cover. Bring to a simmer and cook, mashing some of the beans against the side of the pan as you go, until the gravy is thick and creamy.
5
Finish
Stir in the garam masala and season with salt. Taste and adjust, then finish with the fresh cilantro.

Notes

Mashing a few beans is the trick to a thick, creamy gravy without any cream. Traditionally served over rice as rajma chawal. Freezes well.

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Method

Brown the onion

Aromatics and ground spices

Cook out the tomatoes

Simmer the beans

Finish

Notes