Kidney Bean Rajma Curry with Jasmine Rice

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

Onions: 2

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!

1. Boil the kettle. We need 750ml worth.

2. Grab a saucepan. In it, throw butter (30g), turmeric (1 teaspoon), cumin (1/4 teaspoon), cinnamon (1/8 teaspoon).

3. Put it on medium heat for 2 mins.

4. Add rice (2 cups). You want to coat it in the butter and toast it a little. Cook for about 2 mins.

5. Add stock powder (2.5 teaspoons) + boiling water (750ml).

6. Add bay leaf(s) (x1)

7. Get it to a rolling boil, then reduce to low to simmer. Put lid on. Cook for 10 mins.

8. It'll be done before the Rajma.

Start the Rajma ASAP!

1. Chop up onions (x2) as fine as possible, or grate them.

2. Mince garlic (x2 cloves).

3. Put a pan on medium heat.

4. Add enough oil to cook.

5. Add cumin (1 teaspoon) and chopped onions, mix. Cook for 3 mins.

6. Add ginger (2x teaspoons) and garlic( 2 cloves). Cook for 1 min.

7. Add can of tomatoes, mix. Cook for 5 mins.

8. 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

9. Add kidney beans (1 can), stir and simmer for 15 mins.

10. Done