Name: Coconut Rajma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 2 tbsp concentrated tomato purée (paste); 2 large onions, finely diced; ½ tsp ground ginger; 1½ tsp salt; 4 green cardamom pods, seeds ground; 2 whole red chillies, finely chopped; ½ tsp ground turmeric; ¼ tsp asafoetida (optional); 1 tsp Garam Masala; 1 black cardamom pod; 2 cloves; 3 tbsp ghee or oil; 2 x 400-g (14-oz) cans red kidney beans in water, drained and rinsed; 2 garlic cloves, chopped; 1 x 400-ml (14-fl oz) can full-fat coconut milk; 1 large dried Indian bay leaf; 1 tsp sugar; Cooked rice, to serve; ½ tsp dried fenugreek leaves, rubbed between your palms

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
40 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

There are few meals in life more comforting than beans and rice. Rajma (red kidney beans) and rice is a treasured North Indian combo. Here’s my coastal version, influenced by the maharage ya nazi (coconut beans) of my East African family background.

Ingredients

3 tbsp ghee or oil
2 large onions, finely diced
1½ tsp

Method

In a large pot, heat the ghee or oil until shimmering. Add the onions, salt and sugar. Cook over a medium heat, stirring often, until they turn a deep golden brown. The salt will speed up the process, which will take around 12 minutes in total.
Add the garlic, chillies, asafoetida, bay leaf, black cardamom pod, cloves, ground turmeric, ground ginger, ground car

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Coconut Rajma

Ingredients

Method

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