Lunch · Indian · 10 min
Punjabi Rajma Chawal with Fragrant Basmati and Ginger-Garlic Tadka
- Calories
- 600
- Protein
- 29g
- Carbs
- 87g
- Fat
- 17g
Ingredients
- 254.3 g Kidney beans, canned, drained
- 99.1 g Basmati rice, cooked
- 6.0 g Olive oil
- 101.7 g Tomato, fresh, finely diced
- 101.7 g Onion, finely chopped
- 20.4 g Fresh ginger and garlic paste
Method
- 01Heat 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.
- 02Stir 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.
- 03Fold 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.
- 04In a small pan, heat the remaining 5g oil and bloom a pinch of chili powder or cumin seeds (a quick tadka) for 30 seconds.
- 05Fluff the warm basmati rice and plate it in a bowl. Pour the rich, aromatic kidney bean curry over the rice.
- 06Garnish with a handful of fresh cilantro and a squeeze of lemon juice for brightness.
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