Rajma

Ingredients

• •2 cans kidney beans, drained (or 1 cup dried kidney beans, soaked overnight, boiled hard for 10 minutes, then simmered 45-60 minutes until tender)
• •2 tablespoons vegetable oil
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •1 tablespoon ginger, minced
• •1 can crushed tomatoes (14 oz)
• •1 teaspoon cumin seeds
• •1 teaspoon turmeric powder
• •1 teaspoon red chili powder
• •1 teaspoon coriander powder
• •1 teaspoon salt (or to taste)
• •2 cups water
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Heat oil in a large pot over medium heat and add cumin seeds, letting them crackle for 30 seconds.
2. 2Add diced onion and sauté until softened and golden, about 5 minutes.
3. 3Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
4. 4Add turmeric, red chili powder, and coriander powder, stirring well for 1 minute to bloom the spices.
5. 5Pour in crushed tomatoes and cook for 3-4 minutes, stirring occasionally.
6. 6Add kidney beans and water, then bring to a boil and simmer for 15-20 minutes, stirring occasionally.
7. 7Season with salt to taste and simmer for 5 more minutes until the curry reaches desired thickness.
8. 8Garnish with fresh cilantro and serve hot with rice or flatbread.

💡 Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes. If you use dried kidney beans, boil them hard for 10 minutes after soaking before they go into the slow cooker — a LOW setting alone does not get hot enough to make them safe.

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