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Rajma Masala

Punjabi red kidney beans slow-simmered in an onion-tomato masala — thick, creamy and perfect with jeera rice.

Ingredients

• 1 cup rajma (red kidney beans), soaked overnight
• 2 onions, finely chopped
• 3 tomatoes, puréed
• 1 tbsp ginger-garlic paste
• 2 green chillies, chopped
• 1 tsp cumin seeds
• 1 bay leaf
• ½ tsp turmeric powder
• 1½ tsp Kashmiri chilli powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp kasuri methi
• 3 tbsp ghee or oil
• 2 tbsp coriander leaves
• salt to taste

Method

1. Drain the rajma and pressure cook with 4 cups fresh water and salt: 6–7 whistles, then 10 minutes on low. The beans must be completely soft.
2. Heat ghee, add cumin and bay leaf. Fry the onions till deep golden.
3. Add ginger-garlic paste and green chillies, sauté 2 minutes.
4. Add the tomato purée with turmeric, chilli and coriander powder. Cook 8–10 minutes till the oil separates.
5. Add the rajma with its cooking water. Mash a ladle of beans against the pot to thicken.
6. Simmer 15 minutes on low. Finish with garam masala, crushed kasuri methi and coriander.

Tip: Never cook rajma half-done — undercooked kidney beans upset the stomach. They should squash easily between two fingers.