Rajma Masala (Red Kidney Bean Stew

• Vegan
• Gluten free

• Produce

  • 1 Cilantro, fresh
  • 1 tsp Coriander, Powder
  • 3 Garlic cloves
  • 1 inch Ginger
  • 1 cup Kidney beans, dried red
  • 1 Lemon
  • 1 Red onion, medium

• Canned Goods

  • 200 g Tomato puree

• Baking & Spices

  • 3 Cardamoms, green
  • 1 tsp Chili powder
  • 1 Cinnamon stick
  • 3 Cloves
  • 1 tsp Garam masala
  • 1 Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin, powder

Found on playfulcooking.com

Ingredients

• 1 cup dried red kidney beans, soaked overnight
• 1 medium red onion, finely chopped
• 200 gram tomato puree
• 1 inch ginger
• 3 garlic cloves
• 1 cinnamon stick
• 3 cloves
• 3 green cardamoms
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 1 lemon
• fresh cilantro, finely chopped
• ½ teaspoon sugar
• salt
• oil

Directions

• Boil the soaked beans using a pressure cooker until they’re tender but still hold the shape.
• Finely chop garlic, ginger and onion in a food processor.
• Add 2 tablespoons of oil in a heavy bottom pan and drop the whole spices (cinnamon, cardamom and clove). Once it starts to splatter, add finely chopped garlic, ginger and onion. Sprinkle salt, turmeric and cook in medium heat until it’s golden in color.
• Next, scatter the boiled red kidney beans along with cumin powder, chili powder and coriander powder. Allow it to cook for a couple of minutes and then, pour tomato puree along with ½ cup of water. Sprinkle some salt and sugar.
• Allow it to simmer in medium heat for about 15 minutes until the gravy gets thickened and flavor starts coming out.
• Check for salt and add any, if required.
• Finally, sprinkle garam masala, give it a stir and cook for another couple of minutes before turning off the stove.
• Squeeze some lemon juice and scatter some chopped cilantro on top.
• Serve warm with fluffy steamed white rice.
• Notes: If you don’t want to use pressure cooker, allow more cooking time as you simmer the soaked red kidney beans. You can follow the same recipe but just make sure that after you add kidney beans to the heavy bottom pan, add a lot more water, bring it to a boil, cover and let it simmer until the beans are tender but still holding shape. If the water gets absorbed but the beans are still not done, add more water and continue simmering. Add tomato puree only after the beans are done.