Easy Rajma Masala

Steps

1. 1.

   1.

   Prep The Beans** If using soaked dry beans, pressure cook or simmer until soft, about 25–30 minutes after soaking. Drain and keep 250 ml cooking liquid aside if you have it. Canned beans: rinse and drain.

2. 2.

   Build The Base

   Heat oil in a wide pan over medium. Add cumin seeds. When they sputter, add onions. Cook until deep golden, 8–10 minutes. Do not rush this part or the gravy tastes raw.

3. 3.

   Cook The Masala

   Stir in ginger-garlic paste and green chilli. Cook 1 minute. Add tomato puree, turmeric, coriander powder, chilli powder, and salt. Cook until oil starts to separate at the edges, 6–8 minutes. Stir often so it does not catch.

4. 4.

   Simmer Easy Rajma Masala

   Add beans and 250 ml water (or bean cooking liquid). Bring to a boil, then simmer uncovered 15–20 minutes. Mash a handful of beans against the pan wall. Gravy should cling to a spoon.

5. 5.

   Finish Spices

   Stir in garam masala and crushed kasuri methi if using. Taste salt. Rest 5 minutes off heat. Scatter coriander before serving with rice or roti.