RECIPES Rajma Masala
Rajma Masala
Classic North Indian rajma curry made with Lioncroft Red Kidney Beans. Rich, creamy and deeply flavoured.
Ingredients
- 1 can (400g) Lioncroft Red Kidney Beans, drained
- 2 tbsp Lioncroft Sunflower Oil
- 1 large onion, finely chopped
- 3 tomatoes, pureed
- 2 tsp Lioncroft Ginger Powder
- 1 tsp Lioncroft Garlic Powder
- 1 tsp Lioncroft Ground Cumin
- 1 tsp Lioncroft Ground Coriander
- 1 tsp Lioncroft Garam Masala
- 1 tsp Lioncroft Turmeric Powder
- ½ tsp red chilli powder
- 1 cup water
- 2 tbsp cream (optional)
- Salt to taste
- Fresh coriander, chopped
| 1. Heat oil in a pan and fry onions until deep golden brown. |
| 2. Add ginger and garlic powder, cooking for 1 minute. |
| 3. Add tomato puree and cook until oil separates (about 10 minutes). |
| 4. Stir in cumin, coriander, turmeric, chilli powder and salt. |
| 5. Add drained beans and water. |
| 6. Simmer for 20-25 minutes, mashing some beans to thicken the gravy. |
| 7. Add garam masala and cream, stirring well. |
| 8. Garnish with fresh coriander. |
🍽️ Serving Suggestion
Serve hot with jeera rice or naan.
⏰ Cooking Time
50 minutes
🍽 No of Servings
4 people
