Classic North Indian Rajma

Ingredients

For 4 portions

• 🫘 500g kidney beans, canned
• 🧅 150g onions
• 🍅 300g tomato
• 🏺 15ml olive oil
• 🧄 10g garlic
• 🪴 10g ginger
• 🪴 2g turmeric
• 🌿 3g cumin powder
• 🌿 3g garam masala
• 🌶️ 5g chilli paste
• 🌿 15g fresh coriander

Method

1. Drain and rinse the canned kidney beans (or soak and boil dry beans until soft).
2. Heat the oil in a pan. Add the chopped onion and fry until golden. Add finely chopped garlic and ginger and cook for 1 minute until the raw smell disappears.
3. Add the chopped tomato, turmeric, cumin powder, coriander powder (or garam masala), chilli paste and a little salt. Cook on medium heat until the oil starts to separate from the masala.
4. Add the kidney beans along with a little water (about 200–250 ml). Simmer for 15–20 minutes until the gravy thickens and the flavours come together. Mash a few beans against the side of the pan for a creamier texture if desired.
5. Finish with a pinch of garam masala and plenty of fresh coriander.
6. Serve hot with steamed rice or roti.