Punjabi Rajma Chawal with Fragrant Basmati and Ginger-Garlic Tadka

Heat 10g of olive oil in a heavy-bottomed pot over medium heat. Add the onions and sauté until translucent and beginning to turn golden brown, about 8 minutes.

Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Add the diced tomatoes and cook until they break down into a thick, jammy paste, about 5-7 minutes.

Fold in the kidney beans, 1/2 cup of water, and your preferred warming spices (cumin, coriander, garam masala). Simmer gently for 15 minutes, crushing a few beans with the back of your spoon to thicken the gravy.

In a small pan, heat the remaining 5g oil and bloom a pinch of chili powder or cumin seeds (a quick tadka) for 30 seconds.

Fluff the warm basmati rice and plate it in a bowl. Pour the rich, aromatic kidney bean curry over the rice.

Garnish with a handful of fresh cilantro and a squeeze of lemon juice for brightness.