World Flavors Cookbook

Rajma Chawal

Red kidney beans in a thick, spiced tomato-onion gravy, served over steamed basmati rice — the ultimate North Indian comfort meal.

Cuisine: India

Ingredients

• 400g red kidney beans, soaked and cooked (or 2 cans)
• 3 onions, blended
• 3 tomatoes, blended
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp kashmiri chili powder
• 3 tbsp oil
• Salt, cilantro
• Basmati rice to serve

Instructions

1. Fry onion puree in oil until deep golden (15 min).
2. Add ginger-garlic paste. Cook 3 minutes.
3. Add tomato puree and all spices. Cook until oil separates.
4. Add kidney beans and 300ml water. Simmer 20 minutes.
5. Mash some beans to thicken.
6. Adjust seasoning.
7. Serve over steamed basmati rice.