Rajma - Red kidney beans in a buttery tomato gravy

There's not much to say about this North Indian classic, except that everyone loves it. Really, I don't think I know anyone who doesn't. I would put it in the category of "comfort food." It involves a little prep, but if you're using canned kidney beans then you can prepare this without having to soak the beans overnight. Please check out the video below (or in the right sidebar) for a play-by-play of this recipe.

Rajma (serves 3-4)

• 2 cups of kidney beans (soaked overnight and boiled until soft)
• 2 cups of tamato purée
• 1 large onion, finely chopped
• 1 tbsp of ginger garlic paste
• 2 tsp coriander powder
• 2 tsp dried fenugreek leaves
• 1 tsp whole cumin
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 black cardamom pods
• 1 bay leaf
• 2 tbsp canola oil or any other vegetable oil
• salt to taste
• water (optional)

Heat the oil on medium high and add the whole cumin seeds, followed by the cardamom pods and bay leaf. Allow the whole spices to roast and darken a little, then add the onions and ginger garlic paste. Cook the onions until the oil separates. Add the tomato purée and ground spices, and properly combine them with the onions. If the fenugreek feels coarse, you can crush it between your fingers as you add it to the purée. Allow the purée to cook for 2-3 minutes then add the kidney beans. If the gravy seems thick you can add some water to adjust it, and sprinkle some salt to taste. Now simmer the rajma on a slow boil for a full 20 minutes. After 20 minutes you can use a potato masher to squish some of the beans. Remove the cardamom pods and bay leaf, then garnish with some freshly chopped coriander. 

You can enjoy this on plain rice, jeera rice, and with a side of raita. Bon appétit!