Rajma Masala
Soft red kidney beans simmered in a thick onion and tomato gravy with warm spices. It's a filling, everyday North Indian lunch that tastes best over steamed rice.
Ingredients
Equipment: Pressure cooker (or a heavy pot with a lid), wide karahi or deep frying pan, blender
Method
Drain the soaked beans and rinse them well under cold water. Put them in a pressure cooker with 1 litre of fresh water, the bay leaves and 1 teaspoon of the salt.
Close the lid and cook on high heat until the first whistle, then lower the heat and cook for 25 minutes. Beans are ready when you can crush one easily between two fingers.
Switch off the heat and let the pressure release naturally. Do not drain the beans; keep the cooking liquid for the gravy.
While the beans cook, heat the oil in a wide karahi over medium heat. Add the cinnamon, cloves, black cardamom and cumin seeds and stir for 30 seconds until the cumin sizzles and smells fragrant.
Add the chopped onions and a pinch of salt. Cook, stirring often, for about 12 minutes until deep golden brown. Add a splash of water if they begin to catch.
Stir in the ginger-garlic paste and green chillies and cook for 1 minute until the raw smell disappears.
Pour in the tomato puree and cook on medium heat for about 10 minutes, stirring now and then, until the mixture thickens and the oil separates at the edges.
Add the turmeric, chilli powder, coriander powder and cumin powder with 2 tablespoons of water. Stir for 2 minutes so the spices cook without burning.
Tip in the beans with about 500 ml of their cooking liquid, discarding the bay leaves. Add the remaining teaspoon of salt and bring to a boil.
Lower the heat and simmer uncovered for 15 minutes. Mash a few spoonfuls of beans against the side of the pan to thicken the gravy. It should coat the back of a spoon.
Stir in the garam masala, kasuri methi and lemon juice. Turn off the heat, cover and rest for 5 minutes, then garnish with fresh coriander.
Cooking tips
- Soak the beans for at least 8 hours. Undersoaked rajma stays hard in the middle and takes much longer to cook.
- Always boil kidney beans until fully tender. Undercooked red kidney beans can upset the stomach, so never use a slow cooker on low without boiling them first.
- Do not add lemon juice or tomato to the beans before they are soft, as acid can keep the skins firm.
- For a creamier gravy, mash a small ladle of beans with some cooking liquid and stir it back in. The curry also thickens and tastes better after an hour of resting.
Substitutions
- No pressure cooker: simmer the soaked beans in a covered heavy pot for 60 to 75 minutes, topping up with hot water as needed.
- In a hurry: use 2 cans (about 800 g drained weight) of cooked kidney beans and simmer in the masala with 300 ml water for 15 minutes.
- Ghee gives a richer flavour; use oil to keep the dish vegan.
- No black cardamom: use 2 green cardamom pods. No Kashmiri chilli: use half the amount of regular chilli powder plus a pinch of paprika for colour.
Serve with
"Serve hot over steamed basmati rice with sliced raw onion, a wedge of lemon, cucumber raita and a crisp papad. It also goes well with jeera rice or warm roti."
Storage
Cool completely and keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating
Reheat in a pan over low heat with a splash of water, stirring often, until piping hot throughout. The gravy thickens as it sits, so loosen it as needed.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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