Rajma
Red kidney beans simmered until creamy in a thick, spiced onion and tomato gravy, the Punjabi home favourite served with plain rice.
Method
- 1
Rinse the beans and soak them in plenty of cold water for at least 8 hours.
- 2
Drain the beans, put them in a large pot with the 1.5 l of fresh water and boil hard.
- 3
Lower the heat, partly cover and simmer until the beans are completely soft and creamy inside. Keep the cooking liquid.
- 4
Meanwhile, heat the oil in a deep pan over medium heat, add the cumin seeds and bay leaf and let them sizzle.
- 5
Add the onions and cook, stirring often, until deep golden.
- 6
Stir in the garlic, ginger and green chili and cook until they no longer smell raw.
- 7
Add the ground coriander, cumin, turmeric and chili powder, then the tomatoes and salt. Cook until thick and the oil separates at the edges.
- 8
Add the beans and about 500 ml of their cooking liquid, then mash a few beans against the side of the pan to thicken the gravy.
- 9
Simmer gently, stirring now and then, until the gravy is thick and creamy.
- 10
Stir in the garam masala, crushed fenugreek leaves and fresh coriander and serve with plain rice.
Notes
- Dried kidney beans must boil hard for at least 10 minutes before simmering. Gentle cooking alone does not make them safe to eat.
- To use canned beans, drain two 400 g cans, skip the soaking and boiling, and simmer them in the gravy with 300 ml of water.
- A pressure cooker cooks soaked beans in about 20 minutes.
Equipment
Large bowl, Large pot, Large deep frying pan or second pot