Ingredients:
- 1 cup kidney beans (rajma), soaked overnight
- 2 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 medium tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1 tsp garam masala
- 4 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Optional Additions:
- 1 small carrot, diced
- 1 cup spinach, chopped
Instructions:
Cook the Kidney Beans:
- Pressure cook the soaked kidney beans with 3 cups of water and a pinch of salt for 6–8 whistles or until soft. Set aside.
Prepare the Base:
- Heat oil in a large pot or pan. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and sauté until the raw smell disappears.
Make the Masala:
- Add the tomato puree and cook for 4–5 minutes until the oil separates.
- Mix in turmeric, red chili powder, coriander powder, and garam masala. Cook for another 2 minutes.
Combine Ingredients:
- Add the cooked kidney beans along with the water they were cooked in. If you prefer a thicker stew, mash a few beans to add texture.
- If adding vegetables like carrots or spinach, stir them in now.
Simmer the Stew:
- Add 1 cup of additional water if needed to adjust consistency.
- Let the stew simmer on low heat for 10–15 minutes, allowing the flavors to blend.
Final Touch:
- Taste and adjust salt or spices as needed.
- Garnish with fresh coriander leaves before serving.
Serving Suggestion:
Serve hot with steamed rice, quinoa, or whole-grain bread for a hearty, healthy meal.
