Shahi Rajma

Shahi Rajma is a traditional North Indian dish with kidney beans curried in a rich tomato sauce with spices. It is a great dish to serve in the fall, since the spices and richness help keep you warm. Also, Indian cuisine can be difficult to prepare, but this is an easy dish for any beginner, or someone just starting to cook Indian food.

Shahi Rajma

1 cup dried kidney beans
2 medium onions, chopped
3 tomatoes, chopped
1 tablespoon tomato paste
6 cloves garlic, chopped
2 tablespoons ginger, chopped
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red mirch powder
salt
3 Indian bay leaves, or regular bay leaves
3 tablespoons extra-virgin olive oil
Water

Cook kidney beans according to package directions. To cook the quickest, soak overnight and cook in a pressure cooker. Save the stock produced.

Saute garlic, onions, and ginger in oil. Then, add tomatoes, garam masala, turmeric, coriander, salt, and red mirch powder. Simmer for 10 minutes, covered. Then, add water if necessary, stock from beans, and tomato paste. Stir, add bay leaves. Simmer for 20 minutes. Serve with pita bread or rice.

Serves approximately 5.