Rajma (Kidney Bean Curry)
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 (1) onion chopped
- 2 cloves (2 cloves) garlic grated
- 1 inch (2½ cm) ginger grated
- 2 teaspoons (2 teaspoons) coriander ground
- 1 teaspoon (1 teaspoon) cumin ground
- ½ teaspoon (½ teaspoon) turmeric
- ½ teaspoon (½ teaspoon) red pepper flakes
- 2 cans (2 cans) kidney beans (15 oz/240 g net each) or 3 cups cooked beans
- 2 cups (500 grams) tomato puree
- 1 cup (250 grams) vegetable broth
- ½ cup (125 grams) heavy cream or non-dairy cream
- ½ teaspoon (½ teaspoon) garam masala
- 1 (1) lemon + fresh cilantro
- 1 teaspoon salt and black pepper to taste
- Sauté the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion (chopped) and sauté for 3 minutes until softened. Stir in 2 cloves garlic (grated), 1 inch ginger (grated), 2 teaspoons coriander, 1 teaspoon cumin, ½ teaspoon turmeric, and ½ teaspoon red pepper flakes. Cook for another minute until fragrant.
- Simmer the Rajma: Add 2 cans kidney beans (drained), 2 cups tomato puree, and 1 cup vegetable broth. Season with 1 teaspoon salt and black pepper, then bring to a simmer over medium-low heat. Let it cook for 20 minutes, allowing the flavors to meld.
- Make it extra creamy: Stir in ½ cup heavy cream and ½ teaspoon garam masala.For a creamier texture, blend about 1/3 of the rajma using an immersion blender directly in the pot. Alternatively, transfer a portion to a blender, blend, and return it to the pot.Finish cooking for a couple of minutes to reach your desired consistency.
- Serve & Enjoy: Garnish with a generous squeeze of lemon, fresh cilantro, raita, and quick-pickled red onions. For an extra kick, drizzle with spicy tadka (Indian chili oil).Rajma masala pairs perfectly with basmati rice, naan, or paratha. Easy right?
