Ingredients
- dried rajma, soaked overnight and pressure-cooked
- onion, finely chopped
- tomato, pureed
- ginger-garlic paste
- cooking oil
- salt, or to taste
- bean cooking liquid or hot water
- chopped fresh coriander
Vegan Recipe
Spicy Rajma with Thika Lal Mirch
A bold kidney-bean curry with pronounced red-chilli heat and a slow-simmered gravy.
Method
Heat the oil and cook the onion until deep golden.
Add ginger-garlic paste and tomato and bhuno until the oil begins to separate.
Mix ¾ tsp of Tikha Lal Mirch with 2 tbsp water, then add it with coriander, cumin, turmeric and salt.
Add the cooked rajma and cooking liquid and mash a few beans.
Simmer uncovered for fifteen to twenty minutes until thick and well combined.
Rest for five minutes, garnish with coriander and serve with rice.
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