Red kidney beans simmered in a ginger-garlic tomato masala built on a full spice blend - classic North Indian comfort food, traditionally served over rice as rajma chawal.
•3 tbsp vegetable oil (or ghee for a richer, traditional finish)
•1 tsp cumin seeds
•1 onion, diced
•1 tbsp grated ginger
•3 cloves garlic, minced
•1-2 green chilies, minced
•1 can crushed tomatoes
•1 tsp coriander powder
•1/2 tsp turmeric
•1/2 tsp Kashmiri chili powder
•1 tsp garam masala
•Salt to taste
•2 tbsp chopped cilantro, for garnish
Steps
1.Heat the oil (or ghee) in a pot and sizzle the cumin seeds until fragrant.
2.Add the onion and cook until softened, then add the ginger, garlic, and green chilies and cook for 1-2 minutes until the raw smell fades.
3.Stir in the crushed tomatoes, coriander powder, turmeric, and chili powder, and simmer for 10 minutes until the masala thickens and the oil starts to separate at the edges.
4.Add the kidney beans and a splash of water, then simmer for 20 minutes, mashing a few beans against the side of the pot to help thicken the sauce.
5.Stir in the garam masala, season with salt, and garnish with cilantro before serving over rice.