Indian Rajma

Ingredients for 4 servings:

• 2 cans kidney beans
• 1 large onion(s)
• 3 tomatoes, peeled and diced
• 2 tbsp, leveled paste (ginger-garlic paste)
• 1 tsp turmeric
• 2 cardamom pods, green
• 1 tbsp garam masala
• ½ bunch coriander
• n. B. Oil
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Recipe directly from India

First, the masala is prepared by heating oil in a high pan, frying the finely chopped onion, adding the garlic and ginger paste and the tomatoes, and simmering the whole thing with the spices (turmeric, cardamom, and garam masala) for about 5 minutes over a high heat, stirring continuously. Then add the beans, along with their liquid and a pinch of salt, to the masala. Sprinkle the rajma with chopped fresh coriander just before serving. Indian breads such as roti or nacho go best with it. Tip: In India, dried red kidney beans are used for rajma. These beans need to be soaked in water for at least 2 hours, but ideally overnight, and then cooked in the soaking water (separately from the masala). The soaked beans take about 45 minutes to cook.