Rajma

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked red kidney beans and rinse them thoroughly under cold water.

   Kokkens note: Soaking overnight helps reduce cooking time and improve digestibility.

2. 2

   In a large pot or pressure cooker, add the red kidney beans with enough fresh water to cover them by at least 2 inches.

3. 3

   Boil the red kidney beans until tender, about 40-50 minutes in a pot, or 15-20 minutes in a pressure cooker after the first whistle.

   Ca. 45 min.

   Kokkens note: The beans should be soft but still hold their shape.

4. 4

   Heat the vegetable oil in a separate large pot or Dutch oven over medium heat.

   Ca. 1 min.

5. 5

   Add the cumin seeds and let them splutter for about 30 seconds until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the seeds, as this will make them bitter.

6. 6

   Stir in the chopped yellow onion and sauté until it turns golden brown, about 5-7 minutes.

   Ca. 6 min.

   Kokkens note: Cooking the onions thoroughly is key to a rich gravy.

7. 7

   Add the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until aromatic.

   Ca. 2 min.

8. 8

   Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute, stirring constantly, to toast the spices.

   Ca. 1 min.

   Kokkens note: Adding a splash of water if the spices stick can prevent burning.

9. 9

   Pour in the crushed tomatoes and mix well. Cook the tomato mixture for about 5-7 minutes, stirring occasionally, until the oil separates from the masala.

   Ca. 6 min.

   Kokkens note: This step is important for developing the flavor of the gravy.

10. 10

    Add the boiled red kidney beans along with their cooking liquid to the pot.

    Kokkens note: The cooking liquid adds flavor and nutrients.

11. 11

    Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.

    Ca. 20 min.

    Kokkens note: For a thicker gravy, you can mash a few beans against the side of the pot.

12. 12

    Stir in the garam masala and cook for a final 2 minutes.

    Ca. 2 min.

    Kokkens note: Adding garam masala at the end preserves its aromatic qualities.

13. 13

    Garnish with fresh cilantro before serving.