About this recipe:Enjoy this recipe for rajmah and serve with jeera rice.
3 tablespoons rapeseed oil
5 whole cloves
10 black peppercorns
1 small cinnamon stick
1 whole cardamom pod
1 bay leaf
2 onions, chopped
6 tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger
1 teaspoon chilli powder
1 (400g) tin rajmah (kidney beans), drained or dry beans soaked overnight and boiled
salt to taste
6 sprigs fresh coriander, minced
Directions Prep:15min › Cook:25min › Extra time:40min › Ready in:1hr20min
Heat oil in a large pan over a medium heat. Stir in the cloves, whole black peppercorns, cinnamon, cardamom and bay leaf. Cover and cook for 1 minute.
Reduce the heat to medium low and add the onions. Sauté until the onions are soft and almost translucent. Mix in the tomatoes and sauté well. (For best results, sauté until nearly all the liquid has evaporated.)
Raise heat to medium. Add the garlic and ginger and sauté for 2 to 3 minutes. Mix in the chili powder, rajma and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached your desired consistency. For a smoother gravy, cool and blend the sautéed mixture before adding the rajma. Garnish with fresh coriander.