Rajma
Rajma chawal (rajma served with rice) is a beloved North Indian household staple, especially popular as a comforting Sunday family meal.
A North Indian kidney bean curry simmered in a spiced tomato and onion gravy until rich and thick — classic comfort food, traditionally served with steamed rice.
Ingredients
Method
Boil the soaked kidney beans until tender, about 25-30 minutes.
Soften onion, garlic and ginger in oil, then add tomato puree and cook until thickened.
Stir in garam masala and cook a further minute until fragrant.
Add the cooked beans with a little of their cooking liquid, and simmer together for 15 minutes until rich and thick.
Simmering the beans a little longer in the gravy allows them to absorb the spices fully for deeper flavour.
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