Rajma

Curry and rice.
Category, , DifficultyIntermediate

This lightly spiced Punjabi dish is ideal for those that enjoy milder curries.

Yields4 Servings
Prep Time10 minsCook Time1 hr 40 minsTotal Time1 hr 50 mins
INGREDIENTS
 910 g Dried kidney beans.
 180 ml Ghee.
 12 Plum tomatoes, chopped.
 4 Onions, chopped.
 16 Garlic cloves, chopped.
 1 Small piece of fresh ginger, chopped.
 9 g Paprika.
 11 g Ground cumin.
 8 Ground coriander.
 6 Turmeric.
 5 Garam masala.
 3 Cayenne pepper.
 Salt.
 Pepper.
 120 ml Double cream.
 885 g Basmati rice.
PREPARATION
1

Rinse the kidney beans thoroughly and place them in a large bowl covered with plenty of water (about 5cm above the beans).

2

Cover the bowl and refrigerate for at least 8 hours.

METHOD
3

Drain and rinse the kidney beans and place them in a casserole dish and cover with water (about 5cm) above the beans).

4

Bring to a boil over medium-high heat and boil for 10 minutes.

5

Reduce the heat to medium-low. Place lid on the casserole dish and simmer over medium-low heat, stirring occasionally, until beans are tender, 60 to 90 minutes.

6

Rinse the rice thoroughly in a fine mesh sieve under cold water.

7

Place the rice in a bowl, cover with water and soak for 30 minutes.

8

Drain the rice and place in a saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then reduce heat to low.

9

Cover the pot and simmer on low for 10 minutes. Keep covered throughout.

10

Turn off the heat and let it sit for 15 more minutes. Keep covered throughout.

11

Drain the beans putting aside 240ml of the bean water.

12

Place the tomatoes, onion, garlic, and ginger in a food processor/blender and blend until pureed.

13

Heat the ghee in the now empty casserole dish over medium-high heat.

14

Add the onion and tomato puree and cook, stirring often, about 5 minutes.

15

Stir in the paprika, cumin, coriander, turmeric, garam masala, cayenne, 3/4 tsp salt, and 1/4 tsp pepper until well mixed.

16

Stir in the beans and bean water and bring to a boil.

17

Reduce the heat to medium-low and cook, stirring occasionally, until the sauce begins to thicken, about 10 minutes.

18

Stir in the double cream until well combined then taste the beans and season with additional salt and pepper as required.

19

Fluff the rice with a fork and serve with the beans.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 1419Calories from Fat 480
% Daily Value *
Total Fat 53.8g83%
Saturated Fat 31.6g158%
Trans Fat 0g
Cholesterol 139mg47%
Sodium 722mg31%
Potassium 1527mg44%
Total Carbohydrate 205.5g69%
Dietary Fiber 20.7g83%
Sugars 13.6g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS
 910 g Dried kidney beans.
 180 ml Ghee.
 12 Plum tomatoes, chopped.
 4 Onions, chopped.
 16 Garlic cloves, chopped.
 1 Small piece of fresh ginger, chopped.
 9 g Paprika.
 11 g Ground cumin.
 8 Ground coriander.
 6 Turmeric.
 5 Garam masala.
 3 Cayenne pepper.
 Salt.
 Pepper.
 120 ml Double cream.
 885 g Basmati rice.

Directions

PREPARATION
1

Rinse the kidney beans thoroughly and place them in a large bowl covered with plenty of water (about 5cm above the beans).

2

Cover the bowl and refrigerate for at least 8 hours.

METHOD
3

Drain and rinse the kidney beans and place them in a casserole dish and cover with water (about 5cm) above the beans).

4

Bring to a boil over medium-high heat and boil for 10 minutes.

5

Reduce the heat to medium-low. Place lid on the casserole dish and simmer over medium-low heat, stirring occasionally, until beans are tender, 60 to 90 minutes.

6

Rinse the rice thoroughly in a fine mesh sieve under cold water.

7

Place the rice in a bowl, cover with water and soak for 30 minutes.

8

Drain the rice and place in a saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then reduce heat to low.

9

Cover the pot and simmer on low for 10 minutes. Keep covered throughout.

10

Turn off the heat and let it sit for 15 more minutes. Keep covered throughout.

11

Drain the beans putting aside 240ml of the bean water.

12

Place the tomatoes, onion, garlic, and ginger in a food processor/blender and blend until pureed.

13

Heat the ghee in the now empty casserole dish over medium-high heat.

14

Add the onion and tomato puree and cook, stirring often, about 5 minutes.

15

Stir in the paprika, cumin, coriander, turmeric, garam masala, cayenne, 3/4 tsp salt, and 1/4 tsp pepper until well mixed.

16

Stir in the beans and bean water and bring to a boil.

17

Reduce the heat to medium-low and cook, stirring occasionally, until the sauce begins to thicken, about 10 minutes.

18

Stir in the double cream until well combined then taste the beans and season with additional salt and pepper as required.

19

Fluff the rice with a fork and serve with the beans.

Rajma

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