Rajma

Kidney beans in a thick, hearty tomato-onion gravy — the ultimate North Indian comfort food with rice.

Cuisine: North Indian (Punjab) · Style: Curry · Protein: Lentils · Total time: 50 minutes · Difficulty: easy · Servings: 4 · Spice: 3/5

Ingredients

• 1.5 cups rajma, soaked overnight
• 2 onions, chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp oil
• Salt to taste
• Coriander leaves

Steps

1. Pressure cook soaked rajma until soft.
2. Heat oil, temper cumin seeds.
3. Fry onions until golden, add ginger-garlic paste.
4. Add tomato puree and spices. Cook until oil separates.
5. Add cooked rajma with its liquid.
6. Simmer for 20 minutes until thick.
7. Garnish with coriander. Serve with steamed rice.

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