I didn’t know Sajida was going to cook after the interview, so it was a very nice surprise when she told me she’s making Rajma Masala and sharing her recipe with my readers. I survived the extra chili, and absolutely loved it.
Rajma Masala – red kidney beans curry
3 Tbsp olive oil (divided)
1 onion, sliced
5 garlic cloves (divided), grated
3 cm ginger root, grated
1 tomato, chopped
3 cm green chili, thinly sliced
500 gr. red kidney beans, soaked overnight and washed
1 tsp coriander powder
1 tsp garam masala powder
½ tsp turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 dry red chilies (optional)
4-5 curry leaves (optional)
20 gr butter (optional)
lemon juice, cilantro
Heat 2 Tbsp oil in a large pot, add onion and fry until it’s light brown.
Add ginger and 3 cloves garlic, stir, and add tomato, green chili, beans, coriander, garam masala, turmeric and salt. Stir, add water to cover 3 cm above the beans. Cover and cook over medium heat till the beans are soft (about 2 hours). At this point about ½ of the curry may be puréed with a hand blender.
Heat 1 Tbsp oil or 20 gr butter in a frying pan. Add 2 cloves garlic, red chilies and curry leaves, fry for 1 min. Add cumin and mustard seeds, fry for 5 sec and add to the curry.
Serve with rice, cilantro and some lemon juice.
Cooking the curry in a pressure cooker will speed the process; cooking time will be about 40 min.
Curry can be left dry or more water can be added during cooking for a more soupy consistency.