epicurious
Rajma
Get the best recipe for rajma, a North Indian dish of kidney beans in a nuanced gravy flavored with cumin, cardamom, and garam masala. A great vegan dinner.
👤 Sheil Shukla📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●blender
- ●saucepan
📝 Preparation Steps
1
Make the Garam Masala
2
Heat a pan over medium-low heat and toast the coriander, cumin, and fennel seeds until lightly browned and fragrant, 3 to ⏱️ 5 minutes. Transfer to a bowl to cool.
3
Add the green cardamom, bay leaves (if using), black cardamom (if using), cinnamon, star anise, nutmeg, mace (if using), cloves, and peppercorns to the pan and toast until fragrant, 3 to ⏱️ 5 minutes. Transfer to the bowl with the other toasted seeds. Allow the spices to cool completely, then blend to a powder in a spice grinder. Do Ahead: Store garam masala in an airtight container for up to 3 months.
bay leaves, torn, optional2
4
Make the Tomato Onion Masala
5
Heat the oil in a wide pan or braising pan over medium heat. Add the onion and salt, and cook, stirring occasionally, until softened and starting to brown, about ⏱️ 15 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.
½ tsp. salt, plus more to taste¼ tsp. black saltSalt, to taste
6
Reduce the heat to medium-low. Add the garlic and ginger and continue to stir until lightly browned and fragrant, 3 to ⏱️ 5 minutes.
½ Tbsp. minced ginger1Ginger, cut into matchsticks, optional
7
Add the garam masala, coriander, cumin, red chili, and turmeric, and stir for a few seconds to toast. Add the tomato paste and 1 cup water and stir well to combine. Increase the heat to medium and cook, stirring occasionally, until thickened, about ⏱️ 10 minutes.
8
Transfer the onion and tomato mixture to a blender, let it cool slightly, and blend until smooth. Do Ahead: Store Tomato Onion Masala in an airtight container and refrigerate for a few days or freeze for up to 6 months.
9
Make the Rajma
10
Combine the beans, tomato onion masala, fenugreek leaves, and 1 cup water in a large saucepan. Simmer, partially covered, to let the flavors blend, ⏱️ 10 minutes.
11
Stir in the garam masala, amchur, black salt, salt, and red chile, adjusting the salt and red chile to taste.
½ tsp. salt, plus more to taste¼ tsp. black saltSalt, to taste½ tsp. ground red chileGround red chile, to taste
12
Serve with red onion and with ginger and cilantro, if desired.
½ Tbsp. minced ginger1Ginger, cut into matchsticks, optionalCilantro, optional
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