Rajma is a North Indian dish of kidney beans in a deeply nuanced gravy that pairs perfectly with jeera rice (basmati rice cooked with cumin seeds). If the base masala is made in advance, this dish comes together in a mere 15 minutes, the same time it takes to cook the rice.

　　This recipe was excerpted from 'Plant-Based India' by Sheil Shukla. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Spice Grinder

　　$40 At Amazon

　　Black Salt

　　$8 At Amazon

　　Cumin Seeds

　　$10 At Burlap and Barrel

　　Amchur

　　$8 At Amazon

　　

Ingredients

Garam Masala

¼ cup (17 g) coriander seeds

　　2 Tbsp. cumin seeds

　　1½ Tbsp. fennel seeds

　　24 green cardamom pods, husks removed (about 1 tsp. seeds)

　　2 bay leaves, torn, optional

　　2 black cardamom pods, husks removed (about ½ teaspoon seeds), optional

　　1 cinnamon stick (3 inches)

　　1 star anise

　　½ nutmeg, crushed

　　1 small piece mace, optional

　　1 tsp. cloves (about 20)

　　½ tsp. black peppercorns (about 25)

　　

Tomato Onion Masala

2 tsp. olive oil

　　1 yellow onion, diced (about 2 cups)

　　½ tsp. salt, plus more to taste

　　6 garlic cloves, minced or crushed (about 1½ Tbsp.)

　　1½ Tbsp. minced ginger

　　1 tsp. garam masala

　　1 tsp. ground coriander

　　1 tsp. ground cumin

　　½ tsp. ground red chile

　　½ tsp. ground turmeric

　　⅓ cup (90 g) tomato paste

　　

Rajma

One 15.5-ounce (440 g) can kidney beans, rinsed and drained

　　1 batch Smoky Tomato Onion Masala

　　1 Tbsp. dried fenugreek (kasoori methi) leaves

　　1 tsp. garam masala

　　¼ tsp. amchur (dried green mango powder)

　　¼ tsp. black salt

　　Salt, to taste

　　Ground red chile, to taste

　　Diced or sliced red onion

　　Ginger, cut into matchsticks, optional

　　Cilantro, optional

　　

Make the Garam Masala

Step 1

Heat a pan over medium-low heat and toast the coriander, cumin, and fennel seeds until lightly browned and fragrant, 3 to 5 minutes. Transfer to a bowl to cool.

　　

Step 2

Add the green cardamom, bay leaves (if using), black cardamom (if using), cinnamon, star anise, nutmeg, mace (if using), cloves, and peppercorns to the pan and toast until fragrant, 3 to 5 minutes. Transfer to the bowl with the other toasted seeds. Allow the spices to cool completely, then blend to a powder in a spice grinder. 

　　Do Ahead: Store garam masala in an airtight container for up to 3 months.

　　

Make the Tomato Onion Masala

Step 3

Heat the oil in a wide pan or braising pan over medium heat. Add the onion and salt, and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Adjust the heat between medium-low and medium to prevent the onions from browning too quickly.

　　

Step 4

Reduce the heat to medium-low. Add the garlic and ginger and continue to stir until lightly browned and fragrant, 3 to 5 minutes.

　　

Step 5

Add the garam masala, coriander, cumin, red chili, and turmeric, and stir for a few seconds to toast. Add the tomato paste and 1 cup water and stir well to combine. Increase the heat to medium and cook, stirring occasionally, until thickened, about 10 minutes.

　　

Step 6

Transfer the onion and tomato mixture to a blender, let it cool slightly, and blend until smooth. 

　　Do Ahead: Store Tomato Onion Masala in an airtight container and refrigerate for a few days or freeze for up to 6 months.

　　

Make the Rajma

Step 7

Combine the beans, tomato onion masala, fenugreek leaves, and 1 cup water in a large saucepan. Simmer, partially covered, to let the flavors blend, 10 minutes. 

　　

Step 8

Stir in the garam masala, amchur, black salt, salt, and red chile, adjusting the salt and red chile to taste.

　　

Step 9

Serve with red onion and with ginger and cilantro, if desired.

　　Recipe excerpted from Plant-Based India. Copyright © 2022 by Sheil Shukla, published by The Experiment. Buy the book from Amazon or The Experiment.