Rajma

Ingredients

• 1 cup rajma (red kidney beans), soaked overnight (minimum 8 hours)
• 3 cups water (for cooking)
• 1 medium onion, finely grated or blended
• 2 medium tomatoes, blended or finely grated
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp Kashmiri red chilli powder
• ½ tsp garam masala
• 1 tbsp oil
• Salt to taste
• Fresh coriander and cream to finish

Steps

1. 1

   Cook the soaked rajma

   Drain and rinse the soaked rajma. Place in a very large microwave-safe bowl with 3 cups fresh water. Cover loosely and microwave on HIGH for 20 minutes, checking and stirring every 7 minutes. The beans should be soft enough to press between fingers but not falling apart.

2. 2

   Check and continue if needed

   Test a bean — if still hard, continue microwaving in 5-minute bursts until soft. Drain, reserving the cooking liquid.

3. 3

   Cook the masala base

   In a separate large microwave-safe bowl, combine oil, cumin seeds, onion paste, and ginger-garlic paste. Microwave on HIGH for 5 minutes, stirring every 90 seconds, until the onion is golden and fragrant.

4. 4

   Add tomatoes and spices

   Add tomato paste, all dry spices, and salt to the onion base. Microwave on HIGH for 4 minutes, stirring once, until the masala thickens and oil starts separating.

5. 5

   Combine and simmer

   Add cooked rajma to the masala along with ½ cup of the reserved cooking liquid. Stir well. Microwave on HIGH for 5 minutes, then on MEDIUM for 5 more minutes, allowing the gravy to thicken and the flavours to merge.

6. 6

   Finish and serve

   Add garam masala and adjust salt. Mash a few beans against the side of the bowl to thicken the gravy naturally. Finish with fresh coriander and a swirl of cream. Serve with rice.