Indian 45 min

Rajma

Name: Rajma
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cans (15 oz each) red kidney beans, drained; 3 tablespoons ghee or oil; 1 large onion, finely diced; 5 cloves garlic, minced; 1.5-inch ginger, grated; 2 medium tomatoes, diced, or 1 cup crushed tomatoes; 2 teaspoons garam masala; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon Kashmiri chili powder; 1/2 teaspoon turmeric; 1 cup water; Salt to taste; Fresh cilantro, lemon, and basmati rice for serving

vegetarianvegangluten-freehigh-proteincomfort-food

Ingredientsfor 2

330

Cal

15g

Protein

48g

Carbs

10g

Fat

12 cans (15 oz each) red kidney beans, drained
23 tablespoons ghee or oil
31 large onion, finely diced
45 cloves garlic, minced
51.5-inch ginger, grated
62 medium tomatoes, diced, or 1 cup crushed tomatoes
72 teaspoons garam masala
81 teaspoon cumin
91 teaspoon coriander
101 teaspoon Kashmiri chili powder
111/2 teaspoon turmeric
121 cup water
13Salt to taste
14Fresh cilantro, lemon, and basmati rice for serving

Order ingredients on Instacart

Instructions

1
Heat ghee over medium-high heat. Cook onion for 10–12 minutes until very deeply golden. Add garlic and ginger, cook 2 minutes. Add cumin, coriander, chili powder, and turmeric. Stir 1 minute.
2
Add tomatoes and cook for 8–10 minutes until the oil separates and the masala is dark and thick. Add kidney beans and water. Stir and bring to a simmer.
3
Cook for 20 minutes, occasionally mashing some beans against the side to thicken the gravy. Add garam masala and season with salt. The rajma should have a thick, creamy gravy. Serve over basmati rice (rajma-chawal) with cilantro and lemon.