Rajma Masala (Red Kidney Bean Curry)
7
- Prep Time20 min
- Total Time2 h
- MakesServes 4 to 6
Recipes and text by Chantal Braganza; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
This fiery stew is one of those beloved comfort foods that’s named after the ingredient itself: rajma means red kidney beans in both Hindi and Punjabi. While it’s possible—and quicker—to use canned beans (see tip for instructions on this), it’s worth the prep time to experience just how creamy kidney beans taste when cooked from dried.
Beans
1 ½ cups dried red kidney beans, rinsed and soaked overnight in cold water (for canned, see tip)
3 tbsp olive oil
1 tsp salt
3 bay leaves
1 to 2 black cardamom pods
½ tsp baking soda
Masala
4 to 5 garlic cloves
1-in. piece ginger, peeled
1 jalapeno
2 tsp ground coriander
1 tsp Kashmiri chili powder*
1 tsp turmeric
1 tsp garam masala
1 tsp salt
2 to 3 tbsp ghee or olive oil
1 tbsp olive oil
1 ½ tsp cumin seeds
1 medium onion, very finely diced
1/3 cup finely chopped cilantro stems
2 cups passata
For Serving
4 to 5 cups cooked basmati rice
1 cup chopped cilantro
Instructions
Drain beans from soaking water and place in a large pot with 5 cups water, 3 tbsp oil, 1 tsp salt, bay leaves, cardamom pods and baking soda. Set over high and boil for 10 min, then reduce heat to low. Cook until beans are creamy and tender, and the boiling liquid is slightly thickened and reduced, 1 ½ to 2 hrs. (Check periodically to see if beans need additional water to continue cooking.) Set beans and their cooking liquid aside.
Masala: Meanwhile, finely mince garlic, ginger and jalapeno together into a paste (you can also combine them in a food processor or a mortar and pestle). Set aside. Stir coriander with chili powder, turmeric, garam masala and 1 tsp salt in a small bowl. Set aside.
Melt ghee with 1 tbsp oil in a large frying pan set over medium. Add cumin seeds. Cook until fragrant but not browned, 1 to 2 min. Add onion. Cook until soft and translucent, 5 to 7 min. Stir in cilantro stems and spice mix, then continue cooking until spices release their aroma and colour into the cooking oil, 2 to 3 min. (Add a splash of water if mixture looks dry.)
Pour in garlic-jalapeno-ginger mix and passata. Stir well to combine. Cook, covered, until mixture has slightly thickened and oil has risen to the top of the sauce and turned red, 10 to 15 min. Carefully scrape mixture into pot of beans and their cooking liquid and stir to combine. Continue cooking until flavours have fully intermingled, 20 min. (You may also do this up to 30 min before beans are finished cooking to save time.)
Serve with basmati rice and chopped cilantro.
To substitute canned beans
If using canned beans, skip step 1. Drain and rinse two 540-mL cans red kidney beans. Add them, along with an additional ¾ cup passata and ¾ cup water or vegetable broth to masala mix in frying pan at the start of step 4.
Kashmiri chili powder (and an easy substitute)
Kashmiri chili powder, also called mirch, can be found in many South Asian grocery stores and online. It can also be substituted with hot paprika or ½ tsp cayenne.
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Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
