Rajma
Slow-cooked kidney beans in a thick, tangy tomato-onion gravy — the defining dish of a good Sunday lunch, served over steamed rice.
Adjust servings:
4 servings
Ingredient quantities update automatically
Ingredients
- 500 g rajma (kidney beans), soaked overnight or in hot water for 2 hours
- 1 medium onion, chopped
- 4 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp garam masala powder
- ½ tsp zeera (cumin seeds)
- 1 whole red chilli
- 2 pinches sugar
- ½ tsp salt
- 3 tbsp oil
- Fresh coriander to garnish
Method
Heat oil. Add the whole red chilli and fry until dark. Remove and set aside. Let oil cool slightly.
Add zeera, let it splutter. Add onion and fry until light golden. Add ginger-garlic paste and fry until fragrant.
Add tomato puree, turmeric, red chilli, garam masala, sugar, and salt. Fry until oil separates.
Add soaked rajma and enough water to cover by 5 inches. Cook on high until one whistle, then simmer for 1 hour on the lowest flame.
Let pressure release naturally. Mash about 1 cup of rajma back into the pot to thicken the gravy.
Adjust salt. Garnish with coriander and serve with rice.
Tip: Mashing some of the beans is the secret to a thick, creamy gravy — don't skip this step.