morsels45

morsels45 said

Rajma

Kidney beans in a thick gravy, with rice to put it on.

Rajma
Photo: Gaurav Nemade, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make rajma

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The Sunday version

60 minutes · serves 4 · Medium

What you need

  • 2 tins kidney beans, drained
  • 2 onions, finely chopped
  • 4 garlic cloves
  • Thumb of ginger
  • 3 tomatoes, blitzed
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garam masala
  • Oil

What you do

  1. 1Fry the onions in oil over medium heat for a full 12 minutes, until they are properly brown. This is the whole dish.
  2. 2Add the garlic and ginger, crushed together, and cook 2 minutes.
  3. 3Add the tomatoes and the ground spices and cook until the oil separates out at the edges.
  4. 4Add the beans and 400ml water, then simmer 25 minutes, mashing a few beans against the side to thicken it.
  5. 5Garam masala at the end, off the heat. Rice underneath.

Weeknight

25 minutes · serves 2 · Easy

What you need

  • 1 tin kidney beans
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 tin chopped tomatoes
  • 2 tsp curry powder
  • Oil

What you do

  1. 1Brown the onion hard in oil, then add the garlic and curry powder.
  2. 2Tomatoes in, cook 10 minutes until it darkens.
  3. 3Beans and a splash of water, 10 minutes more, mashing some of them as you go.