Slow-Stewed Tomato Sauce with Kidney Beans

Tamatar Malai Rajmah

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Here is a simple technique, developed over centuries in northern India and which I finally mastered during my restaurant days, for creating a surprisingly complex-tasting sauce. The process of reducing the water in the sauce as a way to cook the spices slowly, known as bhunao, is repeated in succession to fashion this rich curry.


  • 2 tablespoons Ghee or canola oil
  • 2 black cardamom pods
  • 2


  1. Heat the ghee in a medium-size saucepan over medium-high heat. Add the cardamom pods, cinnamon sticks, and bay leaves, and cook until they sizzle and are aromatic, 5 to 10 seconds. Immediately add the ginger and garlic, and stir-fry to a golden-brown color, about 1 minute.
  2. Pour in ½ cup water and the tomato paste, paprika, salt, coriander, cumin, cayenne, and turm