PUNJABI RAJMA MASALA Kidney Bean Curry with Cardamom, Ginger & Chilli

Ask any Punjabi what is the definition of comfort food and Rajma Chawal will be at the top of that list. I have eaten versions of this red kidney bean curry in many thalis across the years so I felt it fell upon me to include a recipe I rely on when I need my comfort food fix! This one includes black cardamom, which lends a wonderful smoky flavour, along with chilli, tomato and garam masala. It’s simple to cook as I’ve opted for tinned kidney beans, although you can always soak and cook with the dried variety too.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, put the ginger root and garlic cloves into a blender, with a splash of water, and blend to form a smooth paste.

Step 2

Heat the ghee or oil in a large, heavy-based saucepan over a low heat. Add the black cardamom pods and cinnamon stick, letting them fry for 1 minute. Add the ginger and garlic paste and fry for 30 seconds as the raw flavours cook through.

Step 3

Increase the heat to medium, add the chopped onions and cook for 14–15 minutes as they soften and go light brown. Stir well, making sure the mixture doesn’t stick to the bottom of the pan.

Step 4

Add the tomato purée and fry for 2 minutes, then add a splash of water and scrape off any sticky bits from the bottom of the pan. Now add the red kidney beans, along with the ginger and chilli powder, and asafoetida. Stir well and fry for 1 minute, then add the water and season to taste.

Step 5

Cover and cook over a low heat for 17–18 minutes, stirring halfway through. Crush some of the beans with the back of the spoon to thicken the gravy slightly. Finish with the garam masala, garnish with fresh coriander and serve with rice and papad.