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Rajma Masala
Abdelaziz

Rajma Masala

Red kidney beans simmered in a thick tomato, onion, ginger and garlic gravy with warm spices, made with canned beans for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons avocado or olive oil 30 ml
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 large yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated, 15 g
  • 1 cup plain tomato puree 240 ml, no added sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Kashmiri chili powder
  • 2 cans red kidney beans 15 oz (425 g) each, drained and rinsed
  • 1 cup water 240 ml
  • 1 teaspoon salt 6 g
  • 1 teaspoon garam masala check the label for gluten-free
  • 1 tablespoon lemon juice 15 ml
  • 2 tablespoons fresh cilantro chopped

Method
 

  1. Heat the oil in a large pot over medium heat. Add the cumin seeds and bay leaf for 30 seconds. Add the onion and cook for 8 minutes until deep golden. Add the garlic and ginger and cook for 1 minute.
  2. Stir in the coriander, ground cumin, turmeric and chili powder for 30 seconds. Add the tomato puree and cook for 6 to 7 minutes, stirring, until the sauce darkens and thickens.
  3. Add the beans, water and salt. Simmer partially covered for 15 to 20 minutes, mashing a few beans against the pot to thicken the sauce.
  4. Remove the bay leaf. Stir in the garam masala and lemon juice, taste for salt and top with cilantro. Serve with basmati rice.

Notes

Canned beans are already cooked. Dried kidney beans need soaking and a hard boil of at least 10 minutes before simmering. Nutrition values are rough estimates per serving, without rice.
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