Recipe: Rajma Masala (The Quick-Cheat Version)

For D, Candice and all other interested parties:

INGREDIENTS

2 tbsp vegetable/canola oil
6 cans of (dark or light) red kidney beans (a.k.a. rajma) – Progresso is best, stay away from Bush’s
2 14 oz. can of diced, steamed, peeled tomatoes
1 small can of tomato paste
2 onions, chopped into little cubes
6 garlic cloves, chopped into little bits
1 green chili (or serrano pepper), chopped into little bits
1 tsp fresh grated ginger
1 tsp cumin seeds
2 bay leaves
6 cloves

1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp garam masala powder (I add it to taste)
6 cilantro sprigs

INSTRUCTIONS

– Seasoning: Heat oil in a pan – oil should form a thin film over entire cooking surface. Once oil is hot, add cumin seeds, bay leaves and cloves. Hheat until cumin seeds sizzle. Add chopped onions and garlic and and stir until onions are translucent.

– Add 1 tbsp of tomato paste and 1/2 tsp of garam masala and mix all pan contents thoroughly. [Many add garam masala along with rajma and other spices at this point, but I like to work the garam masala into the dish in stages.]

– Puree the diced tomatoes. Pour into pan and stir thoroughly. Add 1/2 tsp of garam masala and mix in.

– While tomato cooks down, open and add all cans of rajma. Add the rest of the garam masala and all other spices and stir.

– Bring the flame down to a simmer and cook until the rajma has a thick, gravy-like consistency. Make sure you don’t overcook and make the beans mushy. Add salt to taste at this stage.

– Remove pan from fire and let sit for a while. Add cilantro as garnish. Serve with naan, chapatis or rice or eat a whole bowl sans carbs like I do.