Rajma | North India’s Rich, Creamy & Deeply Satisfying Red Kidney Bean Curry

Rajma Ingredients •⁠ ⁠4 tbsp oil •⁠ ⁠1 tsp cumin seeds •⁠ ⁠2 cloves •⁠ ⁠2 black cardamoms •⁠ ⁠2 finger-length pieces of cinnamon •⁠ ⁠2 bay leaves •⁠ ⁠150 g red onion, grated •⁠ ⁠15 g garlic (about 4 cloves), crushed •⁠ ⁠10 g ginger, crushed •⁠ ⁠Splash of water (for the ginger-garlic paste) •⁠ ⁠½ tsp Kashmiri chilli powder •⁠ ⁠½ tsp turmeric •⁠ ⁠3 tsp coriander powder •⁠ ⁠3 tbsp yogurt •⁠ ⁠1 can whole peeled PLUM tomatoes •⁠ ⁠1 jar or can of red kidney beans, including their stock •⁠ ⁠1 tbsp kasuri methi •⁠ ⁠1 generous squeeze of lemon juice •⁠ ⁠1 knob of butter •⁠ ⁠Crème fraîche, to serve •⁠ ⁠Fresh coriander, chopped, to serve •⁠ ⁠Indian Pickled onions, to serve •⁠ ⁠Fresh green chillies, to serve Method Crush the ginger and garlic together with a splash of water to make a coarse paste. Heat the oil in a large, shallow pan over a medium heat. Add the cumin seeds, cloves, black cardamom, cinnamon and bay leaves, and fry for about a minute until fragrant. Add the ginger-garlic paste, keep stirring until fragrant. Add the grated onion with a pinch of salt and continue cooking until the raw smell disappears and the mixture turns brown. Add the Kashmiri chilli powder, turmeric and coriander powder, stirring well to coat the onions. Cook the masala until fragrant and you see tiny droplets of oil beginning to separate. Turn off the heat and stir in the yogurt until fully incorporated. Return the pan to the heat and cook again until the masala thickens and the oil begins to bubble up. Add the whole plum tomatoes from a can, breaking them up with the back of a spoon. Stir in the kidney beans along with all of their stock. Bring to a gentle simmer and cook on low heat for 15–20 minutes or until the tomatoes have broken down and the sauce has thickened. Stir occasionally so it doesn’t burn. Stir in the Kasuri Methi, a knob of butter and a generous squeeze of lemon juice. Taste and season with more salt if needed. *The bean stock will already be heavily salted so make sure you don't add too much salt!! Remove from the heat and allow the beans to rest for about 15-20 minutes before serving. Serve with a dollop of crème fraîche, a scattering of chopped fresh coriander, pickled onions and sliced green chillies. Best eaten with basmati rice! #rajma #rajmachawal #indianfood #indiancooking #northindianfood #indianrecipes #vegetarianindianfood #comfortfood ----------------------------------------------------------------------------------------------------------------- If you’d like to help us create more videos, we’d be so grateful if you could buy us a coffee ☕️ Every bit of support helps us keep sharing these stories and recipes with you! ❤️ https://buymeacoffee.com/curatingthet...