Originally from the Punjab, rajma means kidney bean. It really should be made with dried kidney beans but I rarely have time for soaking and cooking beans for hours so I’ve used tinned beans. I’ve seen versions which also use potatoes and/or paneer – they all get my seal of approval!
2 tins of kidney beans, drained and washed
1 tin chopped tomatoes
Thumb sized piece of ginger
Pinch of chili
1 tsp Cumin seeds
1 tsp Ground coriander
1/2 tsp garam masala
1/2 tsp hing
1/2 tsp turmeric
A handful of fresh parsley or coriander to garnish
- Heat a tablespoon of oil over a medium heat. Add the cumin seeds, followed by the grated ginger and the rest of the spices. Fry over the heat, taking care not to scorch them – take off the heat if need be.
- Add the chopped tomatoes, salt and kidney beans. Simmer over a low heat for 20 minutes. Add a splash of lemon juice and garnish with the fresh herbs.