Name: Rājmā
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 2 to 4
Cuisine: Indian
Ingredients: ¼ teaspoon āmchur (dried green mango powder); 1 teaspoon garam masālā; Cilantro, optional; Ginger, cut into matchsticks, optional; 1 tablespoon dried fenugreek (kasoori methi) leaves; ¼ teaspoon black salt; Diced or sliced red onion; ground red chili, to taste; One 15.5-ounce (440 g) can kidney beans, rinsed and drained; 1 batch Smoky Tomato Onion Masālā; Salt, to taste

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
20 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Rājmā is a North Indian dish of kidney beans in a deeply nuanced gravy that pairs perfectly with jeerā rice (bāsmati rice cooked with cumin seeds). If the base masālā is made in advance, this dish comes together in a mere 15 minutes, the same time it takes to cook the rice.

Ingredients

One 15.5-ounce (440 g) can kidney beans, rinsed and drained
1 batch Smoky

Asia
India
Side dish
Vegan
Gluten-free

Method

Combine the beans, tomato onion masālā, fenugreek leaves, and 1 cup (240 ml) water in a large saucepan. Simmer, partially covered, to let the flavors blend, 10 minutes.

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