Rajma Masala (Kidney Bean Curry)

Kidney beans simmered in a thick onion-tomato masala, the Punjabi comfort food served with rice.

40 min 4 servings Easy indian

Ingredients

• 480 g canned kidney beans
• 1 pcs onion
• 400 g canned crushed tomatoes
• 4 clove garlic
• 1 tbsp fresh ginger
• 3 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp chili powder
• 240 ml water
• 1 tsp salt
• 1 tsp garam masala
• 0.25 bunch fresh cilantro

Steps

1. Drain and rinse 480 g of canned kidney beans.
2. Dice 1 onion finely.
3. Mince 4 garlic cloves and 1 tbsp of ginger.
4. Heat 3 tbsp of oil in a pot over medium heat.
5. Add 1 tsp of cumin seeds and cook for 20 seconds until they sizzle.
6. Add the onion and cook for 8 minutes until deep golden.
7. Add the garlic and ginger and stir for 1 minute.
8. Stir in 1 tsp of coriander, 0.5 tsp of turmeric and 0.5 tsp of chili powder.
9. Pour in 400 g of crushed tomatoes and 1 tsp of salt.
10. Cook the masala for 8 minutes until the oil separates at the edges.
11. Add the kidney beans and 240 ml of water.
12. Simmer on low heat for 15 minutes, stirring now and then.
13. Mash a few beans against the side of the pot with a spoon to thicken the gravy.
14. Stir in 1 tsp of garam masala.
15. Chop 0.25 bunch of cilantro and scatter it on top, then serve with rice.