Rajma Masala

Introduction

Embark on a culinary journey to India with this authentic recipe for Rajma Masala, a rich and flavourful dish made with kidney beans and a medley of aromatic spices. This hearty dish is perfect for any occasion, whether you're hosting a family dinner or simply satisfying your cravings for a comforting Indian meal.

Ingredients:

• 1 cup red kidney beans (rajma), soaked overnight
• 3 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 bay leaf
• 1 cinnamon stick
• 4 cloves
• 2 green cardamom pods
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 green chili, chopped (optional)
• 4 medium tomatoes, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala powder
• Salt to taste
• 2 tablespoons chopped cilantro

Instructions:

1. Preparing the Kidney Beans: Drain the soaked kidney beans and rinse them well. Transfer them to a pressure cooker or a large pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the beans are tender.
2. Infusing Flavours: Heat the ghee or oil in a large pot over medium heat. Add the cumin seeds, coriander seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Toast the spices for a minute until fragrant.
3. Sautéing the Onions: Add the chopped onion to the spice mixture and sauté until softened and translucent, about 5 minutes. Stir in the garlic, ginger, and green chili (if using). Cook for another minute until fragrant.
4. Adding Tomatoes: Add the chopped tomatoes to the pot and cook until they soften and break down, about 5-7 minutes. Mash the tomatoes with a spoon or spatula to create a thick puree.
5. Adding Spices and Rajma: Stir in the turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well until the spices are evenly distributed.
6. Combining with Cooked Rajma: Drain the cooked kidney beans and add them to the spice mixture. Stir gently to combine.
7. Seasoning and Garnish: Season with salt to taste. Add more water if the gravy is too thick, or more red chili powder if you prefer a spicier dish. Garnish with chopped cilantro and serve hot with roti, rice, or naan.

Tips and Variations:

• For a richer flavour, roast the cumin seeds, coriander seeds, and other whole spices before adding them to the oil.
• If you don't have fresh cilantro, you can use dried cilantro powder.
• You can also add vegetables like carrots, peas, or zucchini to the gravy during the simmering process.
• For a spicier dish, add more red chili powder or a pinch of cayenne pepper.
• For a creamier gravy, add a dollop of yogurt or sour cream before serving.