Rajma Masala.

~40 minutes estimated. This version uses fully cooked canned beans. Do not substitute raw dried kidney beans without a separate safe cooking method.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 16.93 oz by weight canned kidney beans, drained and rinsed
• 10.14 fl oz water
• 1 tsp garam masala

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add canned kidney beans and water. Simmer gently, stirring occasionally, until the sauce begins to cling to the beans.

4. 04

   Mash a few beans into the gravy. Finish with garam masala and adjust the salt.

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