A North Indian kidney bean curry simmered until creamy in a deeply flavoured masala.
Preparation & cooking time: 55 minutes plus soaking | Serves: 4
Ingredients
- 1 cup rajma, soaked overnight
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- 2 tbsp oil
- Salt and coriander
Method
- Pressure-cook soaked rajma with salt and water until completely tender.
- Heat oil and cumin. Add onions and cook until golden; stir in ginger-garlic paste.
- Add tomato puree, turmeric, chilli and coriander powder. Cook until oil begins to separate.
- Add rajma and cooking liquid. Mash a few beans to thicken; simmer 20 minutes and finish with garam masala.
DHARAA Spice Notes
Cumin, coriander, turmeric, chilli and garam masala build the slow-cooked flavour.
Cooking note: Adjust seasoning to taste. For non-vegetarian dishes, handle raw ingredients safely and cook thoroughly.