Rajma (Kidney Bean Curry)

Red beans stewed in a fragrant sauce – a curry typical of the cuisine of the North Indian region.

Ingredients:

3 cans (400g each) canned red kidney beans in water
2 tbsp oil
3 large onions, peeled and chopped
400ml water
5cm piece ginger, peeled and chopped
2 large cloves garlic, peeled and chopped
1 green chilli, chopped
2 tsp cumin seeds
1/2 tsp ajwain seeds
1/4 tsp asafoetida (optional)
1 dried bay leaf
4 green cardamom pods, peeled
1 black cardamom
2 cloves
1/2 tsp turmeric
2 tbsp double concentrated tomato puree
60g vegan butter
1/2 tsp Kashmiri red chilli powder
1/2 tsp dried fenugreek leaves (kasoori methi)
1 tsp GARAM MASALA spices
Juice of 1 large lemon
2 teaspoons sugar
2 teaspoons salt

To serve:
Cooked BASMATI rice
Sliced red onions
Green chillies
Vegan butter
Bread
Lemon slices

Directions:

1. Heat the oil in a large frying pan. Add the onions, add 1 teaspoon salt and cook over medium heat until lightly browned, about 8 minutes. Add the ginger, garlic, green chillies, cumin, ajwain seeds, bay leaf, cloves, green cardamom (seeds only), whole black cardamom, asafoetida and turmeric. Fry for 2-3 minutes. Add the tomato puree and fry for 30-40 seconds, then add 200 ml of water. Cook until the volume is reduced by half. Allow to cool.
2. Puree the onion and spice mixture in a high-powered blender until smooth, about 2 minutes.
3. Wash the same pan you used for the sauce, then wipe it with a paper towel. Heat the butter in the pan, then add the chili powder, dried fenugreek leaves (kasoori methi) and GARAM MASALA. Heat just a little and add the previously pureed mixture. Pour the remaining 200 ml of water into the blender jar and shake to remove any sauce that has stuck to the inside - pour this into the pan as well.
4. Add the beans (along with the cooking liquid) and season with salt, sugar and lemon juice. Bring to a boil and cover. Simmer over medium heat for 10 minutes, stirring halfway through to prevent the beans from sticking to the bottom of the pot. Remove the lid and simmer for another 10 minutes to evaporate excess water and thicken the sauce. Serve with rice, bread, chopped onions, chili peppers, lemon wedges and butter (optional).

Recipe: sanjanafeasts.co.uk