Name: Red Kidney Beans (Punjabi rajma)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 garlic clove, peeled and finely chopped; 150 ml/5 fl oz double cream; 175 g/6 oz red kidney beans (rajma), picked over, washed and drained; ¼ teaspoon Garam masala; 3 thin slices of unpeeled fresh ginger, plus ½ teaspoon peeled and very finely chopped fresh ginger; about 1 teaspoon salt; 1½ tablespoons lemon juice; 3 tablespoons ghee, or vegetable oil; ½ teaspoon cumin seeds; 1.25 litres/2¼ pints water; 2 dried, hot red chillies

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Rajma, red kidney beans, are cooked slowly in Punjabi villages, often in the ashes of a tandoor or clay oven. I used to cook them for four and a half hours on top of the stove, but have now found a much quicker method. This dish may also be made with aduki beans or an equal mixture of red kidney beans and aduki beans. These beans may be served with Rogan josh and an Indian bread.