dinner · vegetarian · gluten-free
Rajma chawal (kidney bean curry with rice)
Punjabi Sunday-lunch staple: creamy kidney beans simmered in a gingery onion-tomato masala, served over basmati.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
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Method
-
1
Pressure-cook soaked beans with salt and water until very soft (or simmer 1.5 hours).
-
2
Fry cumin and bay in ghee, add onions and cook until deep golden.
-
3
Add ginger-garlic and chilies, then tomato purée and ground spices; cook until the oil separates.
-
4
Add beans with 480 ml of their liquid, mash a few, and simmer 20 minutes until creamy.
-
5
Stir in garam masala and crushed kasuri methi; top with cilantro and serve over rice.
