Rajma
CookKidney beans slow-simmered in a gingery onion-tomato gravy — north India's favorite Sunday lunch, made for spooning over rice.
- protein
- 18g
- carbs
- 58g
- fats
- 10g
- calories
- 400kcal
Ingredients
Steps
Sizzle cumin, then brown the grated onions well.
Add ginger-garlic paste and the tomato purée; cook until thick.
Stir in the spices, then the beans with a cup of water.
Simmer 20 minutes, mashing a few beans to thicken.
Finish with coriander and serve over rice.
