Rajma (Kidney Bean Curry)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 2 min.

2. 2

   Add the cumin seeds and let them sizzle until fragrant, about 30 seconds.

   Ca. 1 min.

3. 3

   Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Stir occasionally to prevent burning.

4. 4

   Stir in the minced garlic, grated ginger, and green chili. Cook for another 2 minutes until aromatic.

   Ca. 2 min.

5. 5

   Reduce the heat to low and add the turmeric powder, coriander powder, red chili powder, and salt. Cook for 1 minute, stirring constantly to toast the spices.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the spices.

6. 6

   Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate from the sides.

   Ca. 10 min.

   Kokkens note: This step is crucial for developing a rich flavor base.

7. 7

   Add the drained and rinsed kidney beans and water to the pot. Stir well to combine.

   Ca. 1 min.

8. 8

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

   Ca. 20 min.

   Kokkens note: Stir occasionally to prevent sticking to the bottom.

9. 9

   Stir in the garam masala and cook for another 2 minutes.

   Ca. 2 min.

10. 10

    Taste and adjust seasoning if needed.

11. 11

    Garnish with fresh cilantro before serving.