Rajma

I was inspired by Dishoom’s cookbook recipe. It takes 10 minutes to prepare and 30 minutes to cook. The ingredients I used are:

• 400g red kidney beans

• 200g onion-tomato masala

• 2 garlic cloves, thinly chopped

• 1 tsp ginger paste

• 2 tbsp vegetable oil

• 1 bay leaf

• 1 cinnamon stick

• 5 green cardamom pods

• 2 tsp chilli powder

• 2 tsp ground cumin

• 1 tsp garam masala

• 1 tbsp tomato purée

• Ginger, thinly cut like matches

• Handful fresh coriander, chopped

• Salt to season

Method:

1. Add the vegetable oil to a pan on medium heat and toss the garlic and ginger paste in for 1-2 minutes.

2. Add the bay leaf, cinnamon stick and cardamom pods to the pan. Stir properly and let it cook for 3 minutes.

3. Add the chilli powder, ground cumin, and tomato purée to the pan. Mix altogether and let it cook for 1 minute.

4. Pour the onion-tomato masala in and let it cook for 5 minutes. Add a splash of water and mix.

5. Add the red kidney beans to the pan together with its liquid. Mix thoroughly and let it cook for 10-15 minutes.

6. Toss the garam masala in and season with salt. Let it cook for another minute.

7. Serve a generous portion and garnish with coriander and ginger. Rajma is best paired with roti or rice. Bon appétit!