Rajma Masala is one of the most common and popular curries made in Punjabi, North India.
This Rajma recipe is lightly spiced, creamy and delicious, made with kidney beans, onions, ginger, garlic, and fragrant spices and tangy tomatoes.
INGREDIENTS
35ml vegetable oil
5g ginger paste
5g garlic paste
1 cardamom pod
1 bay leaf
1 cinnamon stick
1 teaspoon ground cumin
half a teaspoon Deggi mirch chilli powder
15g tomato puree
half teaspoon salt
100g ONION-TOMATO MASALA
400g tin kidney beans
half teaspoon garam masala
5à tomatoes chopped
Two tablespoon chopped coriander
3cm fresh root ginger cut into matchsticks
25g butter
To serve:
Red onion finely sliced
Ginger matchsticks
coriander leaves
Lime wedges
Raita
METHOD
Warm the oil in a saucepan. When hot add the ginger and garlic paste and saute for 2 to 3 minutes.
Add the cardamom, bay leaf and cinnamon stick and cook for 1 minute. Add the cumin,chilli powder, tomato puree and salt and cook for 2 minutes, until the oil starts to separate.
Now put the onion-tomato masala in and bring to a simmer, add the kidney beans and their liquid. Simmer for 15 minutes.
Add the garam masala, tomatoes, chopped coriander and ginger matchsticks and simmer for 3 minutes. Stir in the butter.
Serve Garnished with the red onion slices, ginger matchsticks, the torn coriander and the lime wedges.
Original Recipe Dishoom
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