This is the Rajma Curry we make at home. Goes great with Jasmine Rice
JASMINE RICE - Ingredients
Butter: 30 grams
Garlic: 2 cloves
Turmeric: 1 teaspoon
Cumin: 1/4 teaspoon
Cinnamon: 1/8 teaspoon
Rice, Jasmine: 2 cups
Chicken stock: 2.5 teaspoons of stock powder, 3 cups water
Bay Leaf: 1 big leaf or 2 smalls
THE RAJMA - Ingredients
Kidney Beans: 1 can
Oil: For cooking
Cumin Seeds: 1 teaspoon
Ginger Paste: 2 teaspoons
Garlic: 2 cloves
Tomatoes: 2 cans
Coriander Powder: 1 tablespoon
Turmeric: 1/2 teaspoon
Garam Masala: 1 teaspoon
Kashmiri red chili powder: 1.5 teaspoons
Water: 1.5 cups
Salt: To taste
Start with the Rice!
Boil the kettle. We need 750ml worth.
Grab a saucepan. In it, throw butter (30g), turmeric (1 teaspoon), cumin (1/4 teaspoon), cinnamon (1/8 teaspoon).
Put it on medium heat for 2 mins.
Add rice (2 cups). You want to coat it in the butter and toast it a little. Cook for about 2 mins.
Add stock powder (2.5 teaspoons) + boiling water (750ml).
Add bay leaf(s) (x1)
Get it to a rolling boil, then reduce to low to simmer. Put lid on. Cook for 10 mins.
It'll be done before the Rajma.
Start the Rajma ASAP!
Chop up onions (x2) as fine as possible, or grate them.
Mince garlic (x2 cloves).
Put a pan on medium heat.
Add enough oil to cook.
Add cumin (1 teaspoon) and chopped onions, mix. Cook for 3 mins.
Add ginger (2x teaspoons) and garlic( 2 cloves). Cook for 1 min.
Add can of tomatoes, mix. Cook for 5 mins.
Add coriander (1 tablespoon), turmeric (1/2 teaspoon), kashmiri red chili (1.5 teaspoons), garam masala (1 teaspoon) and salt (to taste). Simmer for 10 mins
Add kidney beans (1 can), stir and simmer for 15 mins.