Hearty red kidney beans slow-cooked in a thick, aromatic gravy and finished with DC Garam Masala. A North Indian comfort food classic.
Pressure cook soaked rajma with salt and turmeric for 25-30 mins until completely soft. Reserve the cooking water.
Heat oil. Add cumin seeds and let crackle. Add onions and cook until deep golden (6-8 mins).
Add ginger-garlic paste. Cook for 2 mins.
Add red chilli powder and coriander powder. Stir for 30 seconds.
Add chopped tomatoes. Cook until completely soft and oil separates (8 mins).
Add cooked rajma along with 0.75 cup of the cooking water. Mash a few beans with the back of a spoon.
Simmer on medium heat for 12-15 mins until the gravy thickens.
Add Garam Masala in the last minute. Adjust salt, add lemon juice, and garnish with fresh coriander.
More dishes that showcase the bold flavours of DC Garam Masala.
Velvety paneer in a rich, buttery tomato-cream gravy finished with DC Garam Masala. A restaurant-favourite made perfectly at home.
