Rajma

Name: Rajma
Ingredients: ¼ cup (17 g) coriander seeds; 2 Tbsp. cumin seeds; 1½ Tbsp. fennel seeds; 24 green cardamom pods, husks removed (about 1 tsp. seeds); 2 bay leaves, torn, optional; 2 black cardamom pods, husks removed (about ½ teaspoon seeds), optional; 1 cinnamon stick (3 inches); 1 star anise; ½ nutmeg, crushed; 1 small piece mace, optional; 1 tsp. cloves (about 20); ½ tsp. black peppercorns (about 25); 2 tsp. olive oil; 1 yellow onion, diced (about 2 cups); ½ tsp. salt, plus more to taste; 6 garlic cloves, minced or crushed (about 1½ Tbsp.); 1½ Tbsp. minced ginger; 1 tsp. garam masala; 1 tsp. ground coriander; 1 tsp. ground cumin; ½ tsp. ground red chile; ½ tsp. ground turmeric; ⅓ cup (90 g) tomato paste; One 15.5-ounce (440 g) can kidney beans, rinsed and drained; 1 batch Smoky Tomato Onion Masala; 1 Tbsp. dried fenugreek (kasoori methi) leaves; 1 tsp. garam masala; ¼ tsp. amchur (dried green mango powder); ¼ tsp. black salt; Salt, to taste

By Sheil Shukla

January 11, 2023

Rajma in a metal dish with fresh herb and onion garnish.

Rajma is a North Indian dish of kidney beans in a deeply nuanced gravy that pairs perfectly with jeera rice (basmati rice cooked with cumin seeds). If the base masala is made in advance, this dish comes together in a mere 15 minutes, the same time it takes to cook the rice.

This recipe was excerpted from 'Plant-Based India' by Sheil Shukla. Buy the full book on Amazon.

What you’ll need

Spice Grinder
$50 $44 At Amazon
Black Salt
$9 At Amazon
Cumin Seeds
$10 At Burlap and Barrel
Amchur
$8 At Amazon

Recipe notes

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Recipe notes

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