Rajma

Ingredients

• 400g Kidney beans (cooked or canned)
• 300g Tomatoes (pureed or chopped)
• 1 groß Large onion
• 2cm Ginger
• 2 TL Garam Masala
• 2 EL Vegetable oil
• 1 TL Cumin seeds (whole)
• 1/2 TL Turmeric powder
• 1 TL Chili powder (or to taste)
• 1/2 TL Coriander powder
• 100ml Water
• Salz Salt
• Frischer Koriander Fresh coriander (for garnish)

Instructions

1. Finely chop the onion and grate the ginger. Heat the vegetable oil in a pot over medium heat and add the whole cumin seeds, allowing them to splutter and become fragrant.
2. Add the chopped onion and sauté for about 5-7 minutes until golden brown. Then add the grated ginger and sauté for another minute until fragrant.
3. Add the turmeric powder, chili powder, coriander powder, and garam masala. Sauté for 30 seconds, stirring constantly to prevent burning.
4. Stir in the pureed or chopped tomatoes. Bring the mixture to a simmer, reduce the heat, and cook the sauce for about 5-7 minutes until the oil separates and the sauce thickens.
5. Add the cooked or drained kidney beans along with the water. Stir well and bring to a boil. Season with salt to taste.
6. Reduce the heat to low, cover the pot, and let the rajma simmer for about 15-20 minutes, allowing the flavors to meld and the gravy to thicken further. Stir occasionally to prevent sticking.
7. Garnish with fresh coriander before serving. Serve hot with basmati rice or naan bread.

Nutrition