Ember Crest recipe
Spicy Rajma with Thika Lal Mirch
A bold kidney-bean curry with pronounced red-chilli heat and a slow-simmered gravy.
- Prep
- 15 mins plus soaking
- Cook
- 50 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 250 g dried rajma, soaked overnight and pressure-cooked
- 220 g onion, finely chopped
- 250 g tomato, pureed
- 20 g ginger-garlic paste
- 35 ml cooking oil
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 7 g salt, or to taste
- 400 ml bean cooking liquid or hot water
- 2 tbsp chopped fresh coriander
- 3/4 tsp Thika Lal Mirch
Instructions
- 1Heat the oil and cook the onion until deep golden.
- 1Add ginger-garlic paste and tomato and bhuno until the oil begins to separate.
- 2Mix Thika Lal Mirch with two tablespoons water, then add it with coriander, cumin, turmeric and salt.
- 3Add the cooked rajma and cooking liquid and mash a few beans.
- 4Simmer uncovered for fifteen to twenty minutes until thick and well combined.
- 5Rest for five minutes, garnish with coriander and serve with rice.
Recipe notes
Start with the stated amount and increase only after tasting because chilli heat varies between batches.
