Rajma Masala

Ingredients

• 2 cups (400g) dried red kidney beans, soaked overnight 2 cups (400g) dried red kidney beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 medium tomatoes, pureed 2 medium tomatoes, pureed
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans. In a large pot, add the kidney beans and enough water to cover them. Bring to a boil, then reduce the heat and simmer until the beans are tender (approximately 45-60 minutes). Drain and set aside.
2. 2.
   In a separate large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for an additional minute.
4. 4.
   Stir in the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add the cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder. Mix well and cook for a couple of minutes to toast the spices.
6. 6.
   Mash a small portion of the cooked kidney beans and add them to the pot. This will help thicken the gravy.
7. 7.
   Add the remaining cooked kidney beans to the pot and mix gently to coat them with the spice mixture.
8. 8.
   Pour in enough water to achieve the desired consistency. Season with salt to taste.
9. 9.
   Cover the pot and simmer the Rajma Masala for 20-30 minutes, allowing the flavors to meld together.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Kidney beans — Soaking the dried kidney beans overnight helps to reduce cooking time and ensures they cook evenly. Be sure to discard the soaking water and cook the beans in fresh water.
• Garam masala — For the best flavor, consider making your own garam masala by toasting and grinding whole spices like cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the Rajma Masala.
• To save time, you can use canned kidney beans instead of dried beans. Rinse them well before using.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.
• For added depth of flavor, consider adding a teaspoon of kasuri methi (dried fenugreek leaves) towards the end of cooking.
• Leftover Rajma Masala tastes even better the next day as the flavors continue to develop. Consider making a larger batch for meal prepping.

Serving advice

Serve Rajma Masala hot with steamed basmati rice or naan bread. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

When serving Rajma Masala, consider plating it in a shallow bowl with a scoop of steamed rice in the center. Drizzle some extra gravy over the rice and garnish with a sprig of fresh cilantro. This presentation highlights the vibrant colors and enticing aroma of the dish.